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Ingredients
- 2 tbs canola oil
- 1 c Israeli couscous
- 2 cs water
- 2 tbs salt
- 1/2 c artichoke hearts chopped
- 1/2 c diced cucumber
- 1/4 c diced sun dried tomatoes
- 1/4 c feta cheese
- 1 bunch parsley, chopped
- 1 bunch watercress roughly cut
- 1 c lemon vinaigrette
- juice and zest of 2 midium lemons
- 1 tbs. dijon mustard
- 1/2 c canola oil
- 1 tbs honey
Details
Servings 6
Preparation
Step 1
Heat oil,add couscous and toast until brown (about 3mts) Add water and salt.
Bring to a boil; simmer for 5mts until couscous is tender. Driain.Immediately
add vinaigrette over couscous.Stir and then let cool.Add the rest of ingredients and toss gently.
vinaigrette; combine all the ingredients in a blender, until thick.
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