"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Couscous Salad Recipe

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This recipe for Couscous Salad, by , is from A Taste of Childhood, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jen Schnell
Added: Monday, July 9, 2007


1 garlic clove
3 TBS fresh lemon juice
1 tsp Dijon mustard
cup extra-virgin olive oil
2 cups cooked couscous, cooked in vegetable broth instead of water
2 cups inch pieces thin asparagus spears
2 cups inch cubes seeded English cucumbers
cup pitted Kalamata olives, halved
2 large green onions, sliced thin
cup fresh mint, julienne
1 cups coarsely crumbled Greek Feta Cheese

Mix all ingredients together. Enjoy!




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