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Corn and cous cous salad


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  • 1 1/2 c pearled cous cous
  • 3/4 c basil leaves
  • 1/3 c evoo
  • 1 t white wine vinegar
  • 1 c corn kernels
  • 1/2 c finely chopped red onion
  • 1 orange habanero chile, stemmed, seeded and chopped
  • 6 oz feta
  • salt and pepper
  • 4 c baby spinach



Step 1

1) prepare cows cows according to package. transfer to colander and rinse under cold water.

2) puree basil, evoo and vinegar til smooth. in a large bowl, toss cous cous with basil vinagrette. toss in corn, chile, feta, salt and pepper.

3) serve over bed of spinach


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