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Categories:
whole wheat couscous zucchini olive oil lemon juice ground black pepper oregano tomatoes cheese tightly packed shredded fresh basil green onions
Viewed: 57 - Published at: 7 years agoIngredients
- 1 cup whole wheat couscous, uncooked
- 1 zucchini, cut lengthwise in half, then crosswise into thin slices
- 1/4 cup olive oil, divided
- 1 Tbsp. fresh lemon juice
- 1/4 tsp. ground black pepper
- 1/4 tsp. dried oregano leaves
- 2 large tomatoes, chopped
- 1 pkg. (4 oz.) ATHENOS Crumbled Reduced Fat Feta Cheese
- 1/2 cup tightly packed shredded fresh basil
- 4 green onions, sliced
Method
- Prepare couscous as directed on package; fluff with fork.
- Cool 10 min.
- Meanwhile, cook and stir zucchini in 2 Tbsp.
- hot oil in large skillet on medium-high heat 3 min.
- or until tender.
- Combine remaining oil, lemon juice, pepper and oregano in large bowl.
- Add couscous, zucchini and remaining ingredients; mix lightly.
