WHB: Zucchini, Tomato, And Basil Couscous Salad

For the last three days, there hasn't been much time, or inclination, for me to cook anything complicated for dinner.  I've been occupied with trying to make a special recipe (and stumbling quite a bit, as I attempt it). But, that will all be revealed on Monday.  On Friday I made one of my "go-to meals," a reliable recipe that we love to eat, is simple to prepare, and usually provides enough left-overs for another day.  It's a recipe that most of you have surely prepared at one time or another--Couscous Salad.  Here is my version, which changes according to what I have in my crisper.  I needed to use up some zucchini, a remnant of yellow pepper, scallions and some basil, before they outlived their usefulness.  Along with those ingredients, I added fresh chopped tomatoes, and feta cheese.   Although this is an extremely simple recipe, it always pleases us when we eat it.  It gets better and better as it sits, and is ideal for picnics and potlucks. 

I used basil, but you can subsititute any herb in this recipe.  The basil makes the salad taste like summer to me, perfect with fresh picked tomatoes.  We enjoyed the leftovers today, along with salmon burgers.  I submit this recipe to Weekend Herb Blogging, which is being hosted by the very cool Anna at Anna's Cool Finds.  She will be corral all the herby bloggers at her site, so head over there and check it out! 

This is so easy to make, and look at the beautiful colors.  You can add any chopped vegetables and cheese that you like to the couscous.

Toss...

...serve.  It's no wonder this type of salad is so popular with people all over the world.

Zucchini, Tomato, And Basil Couscous Salad

1 cup couscous
2 cups water
1/2 tsp. salt
pinch freshly ground black pepper
about 1/2 cup chopped fresh sweet basil (or other herb of your choice)
about 1/2 cup sliced green scallions
1 zucchini, cut in half lengthwise and then sliced thinly
2 large tomatoes chopped rather fine
1/3 cup chopped yellow or red bell pepper
3/4 or 1 cup crumbled feta cheese
2 Tablespoons lemon juice
3 Tablespoons extra-virgin olive oil

Note:  You can add vegetables of your choice. Cucumbers are very good too, or olives, and pine nuts

1.    Bring water to boil, along with salt and pepper. Add the coucous, stir and cover.  Remove from heat and let sit for about 5 minutes.  Fluff the couscous with a fork before you add it to the salad. You may need to gently fluff it with your fingers.

2.  Put the couscous that has been fluffed into a large bowl and add the lemon juice and oil. Add the veggies, basil, and feta cheese.  Toss well and serve immediately if you wish. But, it tastes better if it sits for at least an hour. It tastes great served the next day.

Serves 4-6

Comments

[Katiez]

I've just started using (and loving) couscous. In the past the salads I was served at the local picnics were always so dry,so I tried making it myself... I discovered the secret to good couscous - which, I can see you have, too - lots of other goodies (and maybe a tad more cooking liquid). I love how easy it is!
Your salad is beautiful and another way to use zucchini....yippee!

[Anh]

Sher, I adore couscous! I made some couscous, too and will be posting about it for next week WHB. :D

[Ann]

This looks so good. I must try this recipe!

[Lisa]

Ooh, love the feta in there. I actually bought feta today and have zucchini around I want to use up; maybe this will be my "lunch for the week" dish!

[Anna Haight]

This does not look like you used anything but the freshest picked vegetables, and the combination sounds outstanding - not to mention that the photo is beautiful!

[Tanna]

Gorgeous photo.
Always a joy to see another place for zucchini to star!

[Shannon]

Oh, this looks great and will be amazing with the RED, GREEN, AND YELLOW couscous that I bought in bulk yesterday! I've never seen colored couscous before, so I'm pretty stoked to use it with more gorgeous colors. Yippee!

[Kalyn]

Sher, I have nothing but utmost respect for you and all the others occupied with this particular daring bakers project, but this recipe is much more my speed. I just found whole wheat cous cous and am anxious to try it. And anything that uses garden ingredients is good right now!

[Katie B.]

Wow - I think this ALSO will be made this weekend! Easypeesy!

[Sue (coffeepot)]

I love couscous too. Looks very yummy and healthy.

[Zipporah]

We tried this tonight and it was very tasty. My husband doesn't usually like raw zucchini, but he thought this was very good, so thanks! I left out the bell pepper and added the zest of the lemon that I used for the juice.