Friday, 28 September 2012

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.

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