This salad can be made up to a day ahead and refrigerated, tightly covered with plastic wrap.
Prep time: 10 minutes Cooking time: 10 minutes Grate the lemon peel and measure out 1/2 teaspoon of the zest; squeeze the juice from the lemon into a small bowl. In a medium saucepan, bring the water to a boil. Add the couscous and stir. Remove couscous from heat, cover, and set aside while you prepare the rest of the salad. Trim and chop the scallions. Chop the parsley, discarding any stems. Wash and halve the tomatoes. Wash, trim, and dice the zucchini. In a bowl, combine the couscous with the lemon zest and juice; break apart any clumps with a fork. Stir in olive oil, salt, pepper, and chopped parsley. Add the tomatoes, scallions, and zucchini; toss to blend. How kids can help: Measure couscous and olive oil; dice zucchini with table knife; stir vegetables into couscous. Per serving (1 cup couscous): 273 calories, 6 g fat (5 g saturated), 593 mg sodium, 0 mg cholesterol.