Tomorrow's Bento: Couscous and Snozzages

This variant on couscous with basil, tomatoes and zucchini made just enough for lunch for both me and John. In deference to his ailing plant, I did away with the basil; I also halved the couscous and oil, but kept all other proportions the same. Win-win: fridge cleared of perishables, and delicious, healthy noms for tomorrow made. It's also a one-container meal - which is handy, since I won't have to drag Mr. Bento to the Los Campesinos! concert tomorrow.

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.