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Vegetable Couscous Salad With Parmesan

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“Is there a better summer dish than couscous? Fast, easy and barely any cooking; this couscous salad has fresh summer vegetables all mixed together with a light lemon juice and oregano dressing. One of my favorite couscous preparations.”
READY IN:
20mins
SERVES:
3-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring broth to a boil in a saucepan; add couscous, remove from heat, cover and let stand for about 5 minutes, until couscous has absorbed broth.
  2. Let cool, then place in a bowl and fluff with a fork.
  3. Add tomato, green onions, cucumber, parsley and Parmesan cheese to the couscous.
  4. In a small bowl, whisk together the lemon juice, olive oil, oregano, salt and peppers.
  5. Pour over the salad, mixing well.
  6. Refrigerate salad for at least 2 hours; bring to room temperature to eat.

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