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COUSCOUS & TOMATO SALAD

See also: Summer Salads II Article

• 2 cans chick peas, drained and rinsed
• 2 cups cooked couscous
• 2 tomatoes, chopped
• 5 scallions, chopped
• 2 garlic cloves, finely minced
• Handful of basil chiffonade
• Salt and pepper to taste
• 3 tablespoons lemon juice
• 6 tablespoons extra virgin olive oil
 

Combine the peas, couscous, tomatoes, scallions, garlic, and basil.

In a bowl whisk the lemon juice with salt and pepper.

Drizzle in the olive oil, constantly whisking, until it is completely incorporated.

Toss the salad with the dressing and serve.

 

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