Wednesday, July 22, 2009

Couscous Salad with Basil, Tomatoes and Zucchini

Took a long weekend to recover from a Portland (Ore.) business trip, but started cooking again. Wanted to make something light and refreshing for the ballgame (much to our delight, the Nats beat the Mets 4-0 in a complete-game shutout), and this worked nicely (didn't have time to cool it before the game, but it still tasted good). Tastes even better today, after a night in the fridge. Bonus: John's basil plant needed trimming anyway. Original recipe from the back of a Near East couscous box; variations in italics.
  • 1 package Near East plain couscous (about 4-1/2 cups)
  • 2 cups water
  • 1/4 tsp. freshly-ground black pepper
  • 2 large tomatoes (I used about a cup of grape tomatoes), chopped
  • 1/2 cup basil leaves, sliced into strips
  • 1/3 cup scallions, chopped
  • 1 medium zucchini, cut lengthwise in half then thinly sliced
  • 3 tbsp. olive oil
  • 2 tbsp. lemon juice
  • 3/4 cup feta cheese, crumbled
  • 1-2 cups boiled, sliced sausages or more to taste
Bring 2 cups water to a boil. Add couscous and pepper. Cover, remove from heat and set aside for 5 minutes.

Put couscous in a large bowl. Mix with olive oil and lemon juice. Add tomatoes, basil leaves, scallions and zucchini. Refrigerate for 4 hours or overnight.

Top with feta cheese and sausage slices.

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