Zesty Couscous Salad

Ingredients
Couscous Salad
 * 3 cups of couscous (quick cooking)
 * 3 cups of warm salted water (1/2 to 1 teaspoon of salt)
 * 3 tablespoons olive oil
 * Oven 400F
 * 2-3 large tomatoes, chopped
 * 1-2 medium zucchini, halved and sliced thinly
 * ½-1 cup fresh basil, cut into strips (I use kitchen shears)
 * ½ cup green onions, sliced
 * 1 cup feta cheese, crumbled
 * 2 tablespoons lemon juice
 * 3 tablespoons olive oil

Directions

 * 1) Prepare the Couscous:
 * 2) In a large oven dish, with a great surface area, such as a 9" x 13" baking dish (or larger), place the couscous so that the grains are not squashed on top of each other. Gradually add the same volume of water, stirring constantly so that the water is absorbed evenly.
 * 3) Keep fluffing up the grain with a fork and breaking up any lumps. After about 15 minutes of this, when the grain is plump and tender, mix in 3 Tb of vegetable oil and rub the grains between your hands above the bowl to air it and break up any lumps.
 * 4) Put the dish uncovered, into a pre-heated 400F over and heat thru for about 10 minutes, then fluff again, and then heat again until heated through, about 10 more minutes. Remove from oven and let cool.
 * 5) Combine cooled couscous, lemon juice and olive oil. Add tomatoes, zucchini, basil and green onions.
 * 6) Chill 4 hours or overnight. Add feta cheese right before serving