Raspberry and Feta Couscous Salad

Raspberry and Feta Couscous Salad

Metric Ingredient Imperial 350 g couscous 12 oz 625 ml boiling chicken or vegetable stock 2 1/2 cup 350 g fresh raspberries 12 oz 225 g feta cheese, crumbled 8 oz 2 zucchini, thinly sliced 2 4 scallions, diagonally sliced 4 75 ml pine nuts, toasted 1/3 cup - small bunch fresh basil, shredded - 1 zest of lemon 1 15 ml white wine vinegar 1 tbsp 15 ml balsamic vinegar 1 tbsp 50 ml olive oil 4 tbsp 1 juice of lemon 1 - salt & pepper to taste -

In a large bowl; add couscous.  Pour stock over, stir well, cover and let soak until all stock has been absorbed. Transfer couscous to large serving bowl.  Stir well to break up any lumps.  Add feta cheese, zucchini, scallions, raspberries and pine nuts.  Stir in basil and lemon zest.  Gently toss together. In a screw-top jar; add wine vinegar, balsamic vinegar, oil, lemon juice, salt and pepper.  Shake until well blended.  Pour over salad and serve immediately. Servings: 6

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