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Couscous Salad |
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2 Cups couscous, cooked, drained
well |
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1 Cup
garbanzo beans |
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1/2 red bell pepper, minced |
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1/8 cup craisins or raisins |
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1/4 cup slivered almonds (can also
add toasted and chopped, if you
prefer) |
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1/4 cup kalamata olives, pitted,
sliced |
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1/8 cup fresh cilantro, chopped |
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2 green onions, minced |
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Dressing |
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1 T organic extra virgin olive oil,
or flax seed oil |
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3 T Barengo Gourmet Red Wine Vinegar |
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1 T honey |
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1 T orange juice concentrate |
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1 T Dijon mustard |
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1tsp
crushed garlic |
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1 Tsp each: sea salt and pepper |
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While couscous is cooking (prepare according
to the package details):
In a small bowl, mix together all the
dressing ingredients and set aside. Combine
the salad ingredients and then pour the
dressing over and toss.
Prep time; 10 minutes |
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Show Page |
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