greek lemon and feta couscous salad

Adapted from the stay for dinner blog.
serves 5-6
1 ¼ cups chicken broth
2 tablespoons olive oil
1 box Near East Roasted Garlic and Olive Oil Couscous
1 lemon, juiced and zested
3 tablespoons minced fresh parsley
3 tablespoons finely chopped scallions
1 cup crumbled feta cheese
1 small zucchini, finely diced

Bring the chicken broth and olive oil to a boil in a medium pot. Add couscous and the roasted garlic spice pack. Stir, cover, remove from heat, and let sit for 10 minutes to allow the couscous to absorb the broth and then cool slightly.

Fluff with a fork, let stand for 5 minutes to cool, then toss the couscous with remaining ingredients. Chill for at least 30 minutes before serving.

Side note: If you like tomatoes, I had this with fresh tomatoes on the side and they went so well together, I just combined them. You can get this brand of couscous at Costco. And MMMMM mmm.