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Ingredients
  • subheading: COUSCOUS SALAD INGREDIENTS:
  • 1 cup couscous
  • 1 cup water
  • ½ teaspoon fine sea salt
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 1 (12 ounce) English cucumber, seeded and diced
  • 1 medium red bell pepper, cored and diced
  • 1 small red onion, peeled and finely diced
  • ½ cup sun-dried tomatoes in oil, drained and diced
  • ½ cup pine nuts, toasted
  • 1 cup (loosely-packed) chopped fresh herbs (I used ⅔ cup mint, ⅓ cup parsley)
  • 5 ounces feta cheese
  • subheading: LEMONY VINAIGRETTE INGREDIENTS:
  • ¼ cup olive oil
  • ¼ cup freshly-squeezed lemon juice
  • 2 teaspoons each : ground cumin and ground sumac
  • ½ teaspoon each : fine sea salt and freshly-ground black pepper
  • 2 cloves garlic, minced or pressed
Steps
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