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    CSCS: Couscous with Feta, Onion & Mint


    Source of Recipe


    Bon Appetit Magazine

    * Exported from MasterCook *

    Couscous with Feta, Green Onion and Mint

    Recipe By :
    Serving Size : 8 Preparation Time :0:00
    Categories : Salads

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    3 cups water
    2 cups couscous
    2/3 cup fresh lemon juice
    3 tablespoons red wine vinegar
    2 tablespoons Dijon mustard
    4 garlic cloves -- minced
    3/4 cup olive oil
    1 bunch green onions -- chopped
    -- (about 5 stalks)
    1 can garbanzo beans (15 oz) -- drained
    1 cucumber -- peeled, seeded,
    -- and chopped
    1 can sliced black olives (3.8 oz) -- drained
    1 bunch fresh parsley -- finely chopped
    -- (about 1 cup)
    1/4 cup fresh mint leaves
    1/2 pound feta cheese -- crumbled

    Bring water to boil in heavy large saucepan. Mix in couscous. Cover and remove from heat. Let stand 10 minutes. Transfer couscous to large bowl; fluff with fork. Set aside.

    Mix lemon juice, vinegar, mustard and garlic in small bowl. Whisk in oil. Add green onions, garbanzo beans, cucumber, olives, parsley, mint and dressing to couscous; toss well. Add cheese and toss gently. (Can be made 6 hours ahead. Cover and chill.)


    Source:
    "Bon Appetit Magazine"

    S(Master-Cook format by):
    "Judi Mae Phelps (judimae@earthlink.net)"

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