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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


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 


  1. Prepare couscous according to package, add black pepper during cooking.
  2. 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.
  3. Stir in feta cheese before serving.  Optional:  Serve over a bed of spinach or add sliced chicken breast to make it a meal!