ZESTY COUSCOUS SALAD 10 oz. couscous 1/4 teaspoon black pepper 2 T. lemon juice 3 T. olive oil 2 large tomatoes, chopped 1 medium zucchini, halved and thinly sliced 1/2 cup fresh basil, cut into strips 1/3 cup green onions, sliced 3/4 cup feta cheese, crumbled Prepare couscous according to directions, except omit margarine or butter and add black pepper to water. In large bowl, combine prepared couscous, lemon juice, and olive oil. Add tomatoes, zucchini, basil and green onions. Chill 4 hours or overnight. Stir in cheese just before serving. Serve over lettuce if desired. 7 servings of 1 1/2 cups each. Woman's Day 2001-08-07 Catherine