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Couscous Salad Recipe

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This recipe for Couscous Salad, by , is from The Knight Family Cookbook by Kim, Kelly, Kerry, Kristy and Kirby, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tammie Shedd
Added: Monday, July 27, 2009


1 box couscous
Chicken broth
3-4 T. olive oil
Juice from one lime
2 tsp. red wine vinegar
1-1/2 tsp. ground cumin
Salt & pepper, to taste
1-2 cloves garlic, minced
3-4 green onions, thinly sliced
1 bell pepper seeded & chopped
1 cucumber, peeled
1 can (15 oz.) black beans, rinsed and drained
1 can (15 oz.) of beans (kidney or pinto, rinsed/drained)
1 large tomato or 2-3 smaller ones, seeded
Sliced black or other olives (optional)
1 pkg. (small) crumbled feta cheese (optional)

Cook the couscous as directed on the package, using broth. Chop all the vegetables. Put in a large bowl. In a small bowl, whisk together olive oil, lime juice, vinegar, cumin and minced garlic. Add salt & pepper to taste. Pour dressing over the vegetables, stir to coat. Add cooled couscous, stir. Top with crumbled feta cheese.




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