Garden Vegetable Couscous Salad
Garden fresh vegetables provide a wide array of nutrients that may not be present in those that have been stored for several days. In addition, the whole grain couscous and fresh veggies are a great source of fiber
– not to mention low in total calories and fat!
Serves: 1 cup
Time: 4 hours or overnight
1 (12oz) package whole wheat cosucous
1/4 tsp black pepper
2 Tbsp lemon juice
3 Tbsp olive oil
1 pint cherry tomatoes, halved
1 medium zucchini, halved and chopped
1/3 cup green onions, sliced
1 (3oz) can black olives, sliced and drained
1/2 cup fresh basil, cut into strips
3/4 cup crumbled feta cheese
- Prepare couscous according to package, add black pepper during cooking.
- In a large bowl, combine prepared couscous, lemon juice, and olive oil. Add tomatoes, zucchini, green onions, olives, and basil. Chill for 4 hours or overnight.
- Stir in feta cheese before serving. Optional: Serve over a bed of spinach or add sliced chicken breast to make it a meal!