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“This is a light, summer salad, good at any picnic.”
READY IN:
20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring chicken stock to a boil. Place couscous in a heat proof bowl. Stir in salt and cinnamon. Pour boiling stock over couscous, cover and let stand for 5 minutes.
  2. Remove cover, fluff with fork and allow to cool completely. If at all warm it will soften your veggies, which should stay fresh.
  3. In a large bowl combine olive oil, lemon juice and zest, red onion, cucumber, bell pepper and green onions.
  4. Add the cooled couscous and toss until well blended. Stir in the cilantro leaves. Adjust with salt and pepper. Serve cool.

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