Zesty Greek Couscous Salad

This is one of my mother-in-law, Lisa's, most beloved recipes. In many ways this salad reminds me of her, a little zesty, fresh, and full of passion. And thanks to Lisa these are a few of the traits I love most about her son. With my husband and my youngest son's 2nd birthday coming up, it's a reminder to me of all that Lisa has done and the love that she gave to make my husband the loving man he is today. So thank you, Lisa, for putting your heart and soul into your family and for sharing them with me. I hope you all enjoy a dish that is a favorite around Nana Lisa's table.

Ingredients:

1 cup couscous, prepared according to box

• 1/4 teaspoon black pepper
• 2 tablespoons lemon juice
• 3 tablespoons olive oil
• 1 pint grape tomatoes
• 1 medium zucchini halved and thinly sliced
• 1/2 cup fresh basil, cut into strips
• 3/4 cup crumbled feta cheese

Directions:

Prep Time: 10 mins

Total Time: 15 mins

1. 1 Can be served hot or cold. If served hot, put zucchini in with couscous as it is being cooked (we prefer it hot). If served cold, chill for 4 hours before serving.
2. 2 Prepare couscous according to box directions using chicken broth or water, adding the black pepper, lemon juice, and olive oil.
3. 3 Once couscous has reached proper consistency, add remaining ingredients.Food.com