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Italian Couscous Salad (Meal Prep Option)
Ingredients
  • subheading: Salad:
  • 2 packages (4.7 ounces EACH) Roasted Garlic and Olive Oil Couscous (I use one made by Near East)
  • 1 can (15 ounces) chickpeas (also called Garbanzo beans), drained
  • 5 ounces Genoa salami, coarsely chopped
  • 5 ounces Mozzarella Cheese (I use Bocconcini), chopped into bite-sized pieces
  • 1 large green bell pepper, coarsely chopped
  • 5 ounces black olives, sliced or halved
  • 2 cups cherry tomatoes, sliced or halved depending on the size
  • ¾ cup fresh basil, chiffonade
  • subheading: Dressing:
  • ⅓ cup olive oil
  • ⅓ cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1 teaspoon minced garlic
  • ½ teaspoon EACH: dried basil, dried parsley, dried oregano
  • ¼ teaspoon red pepper flakes, optional
  • Fine Sea Salt and Freshly Cracked Pepper
Steps
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