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Couscous Salad Recipe

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

Ellsie Quintana


3-4 cups medium couscous, cooked for 3-4 mins.
1 medium red or yellow pepper, chopped
1/2 to 1/3 snipped, dried apricots
1/2 cup dried cranberries
1/2 cup golden raisins
1/2 cup dried cherries
1/2 cup roasted sliced almonds
1/2 cup unsalted cashews
2 tablespoons chopped cilantro
2 chopped scallions
1/4 to 1/2 cup unsalted pumpkin seeds
1/2 cup roasted ,unsalted, pistachios
1 med vidalia onion, chopped
mixed salad greens
1/3 cup of chopped can peaches

Salad dressing;
3 parts olive oil, to 1 part balsamic vinegar
roasted garlic to taste
a LITTLE dijon mustard
couple dashes tabasco (optional)

Toss all ingredients with the exception of nuts in a glass bowl. Cover w/ seran wrap and refridgerate overnight.
the next day mix nuts into couscous, and enjoy.

Personal Notes:
Personal Notes:
For salad dressing, you can use a bottled dressing with a vinegar base.
I don't remember the mixed salad greens in this when I had it, but you could put couscous onto of the greens before serving.




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