This refreshing summer salad cooks up in no time, and takes full advantage of fresh produce. Don’t be afraid to load up on vegetables if you have more!

Recipe: Fresh Veggie Couscous Salad

Summary: Use whatever organic or local vegetables you have on hand for this delicious, easy recipe.


  • 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 Medium Zucchini, chopped
  • 1/2 Cup Fresh Basil, chopped
  • 3 scallions, thinly sliced
  • 1 Clove Garlic
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Black Pepper
  • 4-ounce Feta Cheese


  1. In a medium saucepan, bring water or broth to a boil over medium-high heat. Stir in couscous,
  2. cover and remove from heat; let stand 5 minutes.
  3. Fluff lightly and place in a large bowl to cool.
  4. Add remaining ingredients except cheese; mix well.
  5. Chill at least 2 hours or overnight.
  6. Stir in cheese just before serving.

Preparation time: 10 minute(s)

Cooking time: 5 minute(s)

Number of servings (yield): 8

Image: flickr user kochtopf, licensed by Creative Commons