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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Confetti Couscous Salad Recipe

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This recipe for Confetti Couscous Salad is from The Brubaker Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups water or broth
1 (10-oz.) package couscous*
1/4 cup olive oil
2 T. fresh lemon juice
2 large tomatoes, chopped
1 zucchini, chopped
1/2 cup fresh basil, chopped
3 scallions or green onions, thinly sliced
1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp. black pepper
1 (4-oz.) package crumbled feta cheese
Directions:
Directions:
1. In a medium saucepan, bring water or broth to a boil over medium-high heat. Stir in couscous, cover and remove from heat; let stand 5 minutes.
2. Lightly fluff couscous and place in a large bowl to cool.
3. Add remaining ingredients except cheese; mix well. chill at least 2 hours, or overnight.
4. Stir in cheese just before serving.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
* I used Israeli Pearl couscous-8.8-oz. package, cooked according to package instructions.

 

 

 

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