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Couscous VEGETABLE SALAD AND CHICK PEAS: Submitted by: SophyMo | Date Added: 20 Sep 2014
Listed in: Salads

10 small tomatoes, cut in half

3 c. tablespoons olive oil

4 marinated artichokes

½ c. teaspoon dried ground coriander

1 clove garlic, minced

1 ½ cups chicken broth

1 ½ cups couscous

1 can of chickpeas, rinsed and drained

1 celery stalk, diced

1/2 English cucumber, unpeeled, diced

½ cup feta cheese, crumbled

½ cup chopped fresh parsley

Salt and pepper

Cooking Instructions

In a large frying pan, cook garlic in oil over medium heat until it begins to brown. Add spices and cook for 2 minutes. Add salt and pepper. Add broth and bring to boil.
Add the couscous and mix well. Cover, remove from heat and let rest 5 minutes. Using a fork, break couscous. Let it cool.
In a large bowl, place the remaining ingredients. Add the couscous. Mix everything well. Adjust the seasoning.

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Visitor Comments (1):

This recipe was a God-send. So easy to make and the longer it refrigerates, the better it tastes. I serve it with warm pita slices and it's always a hit! Left by: Sophie (11 Apr 2015)


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