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Cous Cous Salad

by High Hampton Inn, Chef: Sean Ruddy

3 Cups Isreali Cous Cous
1/4 Cup Red Onion (small dice)
1/4 Cup Roasted Peppers (diced)
4 Tbsp. Extra Virgin Olive Oil
2 Tbsp. Lemon Juice
1/4 Cup Fresh Basil (chopped)
1/4 Cup Fresh Parsley (chopped)
1 dash. Salt
1 dash Pepper

  1. Cook cous cous according to directions
  2. Set aside and let cool (fluff with a fork)
  3. In a saute pan, using 1 Tablespoon of olive oil, cook the peppers, and onions
  4. Combine with cous cous, add lemonjuice, herbs, seasonings and remaining olive oil.

Yield: 6 servings


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