Confetti Couscous Salad

By Scott Sarvay

Confetti Couscous Salad

July 3, 2012 Updated Jul 3, 2012 at 12:30 PM EST

This colorful confetti of tastes and textures from the veggies to the Feta cheese livens up our chilled Confetti Couscous Salad. Get ready for raves when you serve this super change of pace go-along at any of your gatherings.

Serves: 12

• 2 cups water or broth
• 1 (10-ounce) package couscous
• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 2 large tomatoes, chopped
• 1 zucchini, chopped
• 1/2 cup fresh basil, chopped
• 3 scallions (green onions), thinly sliced
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (4-ounce) package crumbled feta cheese

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.

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