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Mediterranean Couscous Salad

JaciJaci Cox
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Makes 4-6 servings

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Save this recipe 2
Makes 4-6 servings


  • 1 1/4 cup water
  • 1 tsp butter
  • 1 cup uncooked couscous
  • 1 lg,ripe,tomato seeded and chopped
  • 1/2 cucumber,peeled,seeded and chopped
  • 1/4 cup minced red onion
  • 1/4 cup slivered,pitted kalamata olives
  • 1 TBSP chopped fresh mint
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Bring water and butter to a boil in a medium saucepan. Stir in couscous; cover,remove from heat and let stand for 5 minutes. Fluff with a fork and chill well. Stir tomatoes,cucumber,onion,olives and mint into chilled couscous. Pour vinaigrette over salad; toss well to coat. Chill well before serving.

Lemon Vinaigrette: Whisk together 1/3 cup olive oil,1/4 cup fresh lemon juice, 1/2tsp each salt and sugar; 1/4 tsp pepper and 1 clove minced garlic.

Recipe Notes

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Cook ahead couscous

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