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couscous-salad

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield : Makes 4 servings

Ingredients

For the dressing:

  • 3 tablespoons olive oil
  • 1 1/2 teaspoons wine vinegar
  • 1  large garlic clove, minced
  • 1/2 teaspoons salt
  • Pepper

For the salad:

  • 1/2 cup finely chopped fresh mint leaves
  • 1/2 cup Italian parsley, chopped
  • 1 cup cooked sweet corn
  • 1/2 cup chopped English cucumber
  • 1/2 cup Cheddar cheese
  • 2 cups vine ripe tomatoes, chopped
  • 2 cups cooked couscous

Directions

Make the dressing:In a small bowl whisk together garlic paste, vinegar, oil, and add salt and pepper to taste.

Stir the mint, parsley, corn, cucumber, cheese, and tomatoes, and the dressing into the couscous. Chill salad, covered, at least 3 hours and up to 24.


© 2014 Jon Ashton
 

Nutritional Information

Nutrients per serving (% daily value)

345kcal (17%)
174mg (17%)
26mg (44%)
140mcg RAE (5%)
504mg
56mg
11g
5g
5g
39g
17mg (6%)
415mg (17%)
5g (25%)
17g (26%)
3mg (16%)
 

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