Zesty pasta salad made with zucchini, tomato, lemon, and basil.

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Recipe Summary

prep:
20 mins
cook:
5 mins
additional:
4 hrs
total:
4 hrs 25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Put couscous in a large bowl. Pour boiling water over the couscous, cover the bowl with plastic wrap, and set aside until the water is absorbed completely, about 5 minutes; fluff with a fork.

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  • Stir olive oil and lemon juice with the couscous. Fold tomatoes, zucchini, green onion, and basil into the couscous mixture.

  • Cover bowl with plastic wrap; refrigerate 4 hours to overnight.

  • Stir feta cheese into the couscous mixture; season with salt and pepper.

Nutrition Facts

632 calories; protein 21.2g 42% DV; carbohydrates 105.7g 34% DV; fat 13.1g 20% DV; cholesterol 22.3mg 7% DV; sodium 301mg 12% DV. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/07/2015
Yum yum. I doubled the zucchini and halved the couscous to increase my family's vegetable intake. The cheese wonderfully disguises the healthiness of the dish. Read More
(2)

Most helpful critical review

Rating: 3 stars
08/18/2015
Unless you want enough to feed the fifth battalion definitely cut the couscous amount in half or it completely overwhelms the salad even when doubling the vegetable amounts. As well adding a lemon based dressing perks up a rather bland flavour. Read More
11 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/07/2015
Yum yum. I doubled the zucchini and halved the couscous to increase my family's vegetable intake. The cheese wonderfully disguises the healthiness of the dish. Read More
(2)
Rating: 5 stars
06/17/2014
Yummy! Made this for a dinner party and recieved lots of compliments. I also added more lemon juice and olive oil (After removing it from the fridge overnight it was a little on the dry side. Great light refreshing summer side dish. Even my two year old enjoyed it!Will be a staple side dish from now on. Read More
(1)
Rating: 5 stars
05/13/2013
Delicious! I only had regular couscous on hand so I used 1-1/2 cups of that cooked it accordingly and proceeded w/ the recipe. I did add a bit more olive oil and lemon juice than called for but that was my personal preference. I agree to def make this ahead b/c the flavors really develope well once it's had a chance to hang out in the fridge. Very light and fresh tasting...I will def be making this again YUM! Thanks for sharing.:) Read More
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Rating: 5 stars
07/19/2015
Just made it for lunch!!! It was really good but instead of mede it cold I did it hot I stir fry all the veggies together then mix it with the cusco put the feta on top and walla. Delicios!!! Read More
Rating: 3 stars
08/18/2015
Unless you want enough to feed the fifth battalion definitely cut the couscous amount in half or it completely overwhelms the salad even when doubling the vegetable amounts. As well adding a lemon based dressing perks up a rather bland flavour. Read More
Rating: 5 stars
01/24/2017
So my initial thoughts were that it was bland and dry. BUT the longer it sat in the fridge the better and more flavorful it got. Needs at least 24 hrs. Read More
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Rating: 5 stars
08/20/2014
I tried this with orzo pasta as it was all I had on hand. It was very delicious and a great way to use up the bountiful of zucchini tomatoes and basil I had. Thank you for this delightful salad. I think next time I will try adding some chicken just to make it into a full meal. Read More
Rating: 5 stars
11/16/2018
I made this recipe with quinoa because there was no couscous. It was excellent! Oil and lemon juice proportions are spot on. Read More