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Couscous Summer Salad Recipe

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This recipe for Couscous Summer Salad, by , is from The Karlsson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Abigal McBride Pellegrini
Added: Sunday, August 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup chicken or vegetable stock
1 cup couscous
1 can chickpeas, drained and rinsed
1 cucumber, peeled and sliced
10 cherry tomatoes, halved (or a can of diced)
1/4 cup olive oil
1/4 cup red wine vinegar
1/4 cup lemon juice
1 Tbsp. basil (or a handful of fresh!)
1/4 tsp. garlic powder
salt and pepper

Directions:
Directions:
Bring stock to boil in a medium saucepan. Stir in couscous, and remove from heat. Cover, and let stand about 5 minutes, until liquid has been absorbed. Fluff with a fork.
In a large bowl, mix couscous and garbanzo beans. Toss in tomatoes and cucumbers. Stir olive oil, vinegar and lemon juice into the mixture. Season with basil, garlic powder, salt, and pepper. Serve room temperature or cold.

Personal Notes:
Personal Notes:
This works as a side dish or vegetarian main dish. I've also made it with Quinoa.

 

 

 

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