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Ingredients
- 1 1/2 cups water
- 1 teaspoon extra-virgin olive oil
- 1 cup uncooked couscous
- 1 cup cherry tomatoes, quartered lengthwise
- 5 tablespoons pitted and sliced kalamata olives
- 5 tablespoons chopped fresh parsley leaves
- 4 ounces feta cheese, crumbled
- Dressing, recipe follows
- Dash Ceylon cinnamon, optional
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1/4 teaspoon salt
- Freshly ground black pepper
Details
Servings 4
Preparation
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