Zesty Greek Couscous Salad

My favorite thing about summer is all of the fresh veggies and herbs that come along with it. This salad is one of my absolute favorites, and I can't go through a summer without making it. Every bite contains a little of each ingredient, which makes for a great party in your mouth.
This makes for a great side dish, but I also eat it by itself for a good lunch.

I actually got this recipe off of the back of a Near East wheat couscous box.

Ingredients:
1 cup couscous
1/4 teaspoon black pepper
2 Tablespoons lemon juice
3 Tablespoons olive oil
2 large tomatoes, chopped (I used a 10-ounce package of grape tomatoes)
1 medium zucchini, halved and thinly sliced
1/2 cup fresh basil, cut into strips
1/3 cup green onions, sliced
3/4 cup crumbled feta cheese

Directions:
In a medium saucepan, bring 1 1/2 cups water to a boil. Add couscous and black pepper.
In a 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.