30 Apr '17, 8pm

Mmmmm I made this for lunch today w/@heb Whole Wheat Roasted Garlic & Olive Oil Couscous. #SoGood!

In a medium saucepan, bring the broth to a boil. Stir in the couscous. Cover the pan, remove from the heat and let stand for five minutes. Transfer the couscous to a large bowl and fluff with a fork. Let the couscous cool to room temperature. In a small bowl or liquid measuring cup, whisk together the olive oil, vinegar, red pepper, slat, paprika, and pepper. Set aside. Add the chopped green onions, basil, tomatoes, lemon zest and feta cheese to the cooled couscous and toss. Pour the vinaigrette over the salad and stir or toss until combined. Serve chilled or at room temperature.

Full article: https://www.melskitchencafe.com/summer-couscous-salad/

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