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Couscous Salad

Posted on 2011-05-28
Couscous Salad
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Couscous Salad is a wonderful and super easy salad recipe to make. It can be served as a vegetarian side dish or appetizer as well.

Yield: Serves 5

  • 1 cup (about 170 g) couscous
  • 1 1/4 cups water
  • 2 cups (about 250 g) canned baby corn, sliced
  • 1 cup (about 40 g) fresh parsley, finely chopped
  • 1 cup (about 200 g) cooked white kidney bean, I used canned white kidney bean
  • lemon juice (depends on your taste, I added 9 tablespoons; about 1/3 cup)
  • 1 teaspoon garlic powder
  • 1/2 cup (about 60 g) walnuts, chopped
  • 4 tablespoons extra-virgin olive oil
  • salt & black pepper to taste

In a medium cooking pot, bring water to a boil. Add salt. Remove from heat. Add couscous and give it a quick stir with a fork. Cover the pot and let it sit for 10-15 minutes. Remove the lid and fluff with a fork.

When the couscous is ready, stir in olive oil and lemon juice. Add the chopped walnuts, sliced baby corn, white kidney beans, chopped parsley and garlic powder; mix well. Season with salt and black pepper. Serve at room temperature.

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Couscous Salad
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