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Russ Parsons' Israeli Couscous Summer Salad
Ingredients
  • 1 pint cherry tomatoes
  • 1 teaspoon salt
  • ¼ teaspoon minced garlic
  • ½ to 1 jalapeño, seeded and minced
  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • 1 bunch green onions, finely chopped, green part only
  • 1 ½ cups Israeli couscous
  • 3 cups water
  • 2 Persian cucumbers, cut in half lengthwise and cut into ⅓- to ½-inch slices
  • 3 ounces crumbled feta, about ½ cup
  • 2 tablespoons chopped mint
  • ⅓ cup chopped parsley
  • Freshly ground black pepper
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