250 ml couscous 1 cup
50 ml lemon juice 1/4 cup
50 ml olive oil 1/4 cup
2 large tomatoes, chopped
75 ml onions, diced 1/3 cup
1 medium zucchini, diced
125 ml fresh basil leaves, chopped 1/2 cup
125 ml feta cheese, crumbled 1/2 cup
In a medium saucepan; bring 1 1/4 cups (300 ml) water to a boil. Stir in couscous; cover. Remove from heat; let stand 5 minutes. Fluff couscous with a fork; cool, uncovered, 10 minutes.
Stir in remaining ingredients except cheese. Refrigerate 4 hours or overnight.
Add cheese before serving. Serve on lettuce-lined plate or as a filling for pita bread.
Serves 6