Egyptian Couscous Salad Recipe with Tomatoes, Zucchini, and Feta

Ingredients

• couscous
• 3 cups of quick cooking couscous
• 3 cups of warm salted water (0.5 to 1 tsp of salt )
• 3 tbsp of olive oil
• Oven preheated to 400°F (204°C)
• Salad
• 2-3 large tomatoes , chopped
• 1-2 medium zucchini , halved and thinly sliced
• 0.5-1 cup of fresh basil , cut into strips
• 0.5 cup of green onions , sliced
• 1 cup of crumbled feta cheese
• 2 tbsp of lemon juice