Wednesday, June 27, 2001 



Zesty Couscous Salad 

Makes 6 to 8 servings

1 (10-ounce) package plain couscous

1/2 teaspoon black pepper

2 tablespoons fresh lemon juice

3 tablespoons olive oil

2 or 3 large ripe tomatoes, roughly chopped and drained

1 medium zucchini, cut in half lengthwise and thinly sliced

1/2 cup basil leaves, cut into julienne strips

1/3 cup chopped scallions (white and green parts)

3/4 cup crumbled feta cheese

Lettuce leaves (optional)

1. Prepare the couscous according to package directions, but omit butter and
add the pepper. (Do not overcook.)

2. In a large bowl, mix the couscous, lemon juice and olive oil. Add the
tomatoes, zucchini, basil and scallions. Chill.

3. Just before serving, stir in the cheese. If desired, serve over lettuce.

Per serving (based on 8 servings): 256 calories, 9 grams protein, 32 grams
carbohydrates, 2 grams sugar, 11 grams fat, 21 milligrams cholesterol, 275
milligrams sodium.