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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.
Contributor:  
Contributor:  
Tammie Shedd
Added: Monday, July 27, 2009
Category:
Category:
Ingredients:  
Ingredients:  
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)
Directions:
Directions:
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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