Zucchini and mint couscous salad | Women's Weekly Food
Refreshingly delicious zucchini and mint couscous salad—perfect for summer dinners or light vegetarian meals. Serves 2, cooks in 20 minutes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1/2 cup wholegrain couscous
- 1/2 cup boiling water
- 2 zucchini
- 1/2 cup fresh mint leaves
- 1/4 cup crumbled reduced-fat feta
- 1 tablespoon olive oil
- 2 teaspoons finely grated lemon rind
- 2 teaspoons lemon juice
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