Tomato Couscous Salad
A quick and easy dish using a couple of those garden tomatoes many of
you are harvesting right now. Recipe from Peak of Market.
1 cup (250ml) couscous
1/4 cup (50ml) lemon juice
1/4 cup (50 ml) olive oil
2 large tomatoes, diced
1/3 cup (75 ml) onion, diced
1 medium zucchini. diced
1/2 cup (125 ml) fresh basil leaves, chopped
1/2 cup (125 ml) feta cheese, crumbled
In a medium saucepan, bring 1- 1/4 cups (300 ml) water to a boil.
Stir in couscous and cover. Remove from heat and let stand 5 minutes.
Fluff couscous with fork. Let cool uncovered for 10 minutes.
Stir in remaining ingredients except cheese. Refrigerate at least 4 hours.
Add cheese and serve.
Spoon into lettuce cups or use a a filling for pita bread.