Members Melisa and Denise sent in this recipe that uses A LOT of what we got this week.  Check it out!

I’ll admit up front that this recipe comes right off the back of a Near East Couscous box! We did however improvise a little.

Zesty Greek Couscous Salad:

1 package couscous (original plain)

1/4 teaspoon black pepper

2 tablespoons lemon juice (about 1 small)

3 tablespoons olive oil

2 large tomatoes, chopped

1 medium zucchini (or lovely CSA summer squash)

2 small cloves garlic

1/2 cup fresh basil cut into strips

1/3 cup green onions

3/4 cup feta cheese

1. prepare couscous according to package directions. we chose to use chicken stock

over water and left out butter/olive oil

2. here we improvised… and sauteed small cubes of zucchini (or CSA summer squash)

with small splash of olive oil and 2 cloves of garlic listed above

3. in large bowl, combine prepared couscous, lemon juice and olive oil. add

tomatoes, sauteed zucchini, basil and green onions. the recipe then says to chill

for 4 hours or overnight

4. serve over any of the great varieties of lettuce we’ve received in our CSA pick-ups

5. stir in feta cheese or sprinkle it right on top

**we also added almost a full can of white navy beans that were left over from another

meal. this addition mixed in nicely and made for a heartier salad. we didn’t wait

for the mixture to chill before eating and it was still delicious!


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