Zesty Greek Couscous

Ingredients

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

Directions

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.