Best Zesty Greek Couscous Recipes

ZESTY GREEK COUSCOUS

Zesty Greek Couscous image

Zesty pasta salad made with zucchini, tomato, lemon, and basil.

Provided by m1shootr

Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes

Time 4h25m

Yield 6

Number Of Ingredients 10

Ingredients

4 ½ cups fast-cooking couscous
2 cups boiling water
3 tablespoons olive oil
2 tablespoons lemon juice
2 large tomatoes, chopped
1 zucchini, diced
½ cup chopped green onion
½ cup fresh basil, cut into strips
1 cup crumbled feta cheese
salt and freshly ground black pepper to taste

Steps:

Put couscous in a large bowl. Pour boiling water over the couscous, cover the bowl with plastic wrap, and set aside until the water is absorbed completely, about 5 minutes; fluff with a fork.
Stir olive oil and lemon juice with the couscous. Fold tomatoes, zucchini, green onion, and basil into the couscous mixture.
Cover bowl with plastic wrap; refrigerate 4 hours to overnight.
Stir feta cheese into the couscous mixture; season with salt and pepper.

Nutrition Facts : Calories 632.3 calories, Carbohydrate 105.7 g, Cholesterol 22.3 mg, Fat 13.1 g, Fiber 7.7 g, Protein 21.2 g, SaturatedFat 4.8 g, Sodium 301 mg, Sugar 3.3 g

ZESTY GREEK COUSCOUS SALAD

Zesty Greek Couscous Salad image

This recipe is on the Near East plain couscous box. I'm certain that most of the couscous flavors would work just as well in this recipe. It's a bit different than the others posted, so I'm adding it to Recipezaar.

Provided by dogsandwoods

Time 4h30m

Yield 10 cups, 7 serving(s)

Number Of Ingredients 9

Ingredients

1 (7 5/8 ounce) package couscous
1/4 teaspoon black pepper
2 tablespoons lemon juice
3 tablespoons olive oil
2 large tomatoes, chopped
1 medium zucchini, thinly sliced
1/2 cup fresh basil, cut into strips
1/3 cup green onion
3/4 cup feta cheese

Steps:

Prepare couscous according to package directions, omitting butter or olive oil, and adding black pepper to water.
In large bowl, combine prepared couscous, lemon juice and olive oil.
Allow to cool to room temperature.
Add tomatoes, zucchini, basil and green onions.
Chill at least four hours.
Just before serving, stir in feta cheese. Or, you may top with feta cheese as a garnish.
May be served over romaine lettuce or fresh spinach.
May be used as a vegan recipe if served without the cheese.
Cooking time is minimum chilling time.

ZESTY GREEK COUSCOUS SALAD

Zesty Greek Couscous Salad image

This recipe is a modification from the winner of a couscous contest put on by Near East. We left out the green onions. We also used grape tomatoes instead of regular to add flavor. Very good!

Provided by noway

Categories Greek

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

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

Steps:

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.
Prepare couscous according to box directions using chicken broth or water, adding the black pepper, lemon juice, and olive oil.
Once couscous has reached proper consistency, add remaining ingredients.

Nutrition Facts : Calories 235.6, Fat 11.2, SaturatedFat 3.8, Cholesterol 16.7, Sodium 220.2, Carbohydrate 27.1, Fiber 2.5, Sugar 1.5, Protein 7.3