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Geoffrey Zakarian
  • 2 cups cooked Israeli couscous
  • 2 cups thinly sliced kale
  • 1/4 cup shaved red onion
  • 1/4 cup pitted kalamata olives, halved lengthwise
  • 1/4 cup thinly sliced pickled banana pepper
  • 2 teaspoons red wine vinegar
  • 2 tablespoons extra-virgin olive oil, plus extra for drizzling
  • Kosher salt and freshly cracked black pepper
  • 1 cup sliced cubanelle pepper
  • 12 grape tomatoes, sliced in half
  • 3 Persian cucumbers, cut in half lengthwise, then cut into angled pieces
  • 1/4 cup roughly chopped fresh parsley leaves
  • 1/3 pound block French feta cheese, sliced into 1/4-inch-thick slices
  • 1/2 teaspoon dried oregano
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