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Prep 20min
Total20min
Servings12
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Ingredients
Couscous
1
cup water
1/4
teaspoon salt
3/4
cup uncooked couscous
Dressing
1/4
teaspoon finely grated lemon peel
2
tablespoons lemon juice
2
tablespoons olive oil or vegetable oil
1
tablespoon chopped fresh or 1 teaspoon dried basil leaves
1/4
teaspoon salt
1
garlic clove, finely chopped
4
to 5 drops red pepper sauce
Salad
1
can (15 oz) Progresso™ cannellini beans, drained, rinsed
1/2
cup chopped unpeeled cucumber
1/4
cup halved pitted kalamata olives
4
medium green onions, sliced (1/4 cup)
1
cup grape tomatoes, cut in half
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Steps
1
In 1 quart saucepan, heat water and 1/4 teaspoon salt to boiling. Remove from heat; immediately stir in couscous. Cover; let stand 5 minutes. Fluff couscous with fork.
2
Meanwhile, in small nonmetal bowl, combine all dressing ingredients; mix well.
3
In large bowl, gently toss cooked couscous, beans, cucumber, olives and green onions. Pour dressing over couscous mixture; gently toss until coated.
4
Just before serving, add tomatoes; toss gently. Serve warm.
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This salad is also delicious cold.
We used Israeli couscous for the photo because we like the larger size and chewy texture.
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