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Lebanese Couscous Salad
Ingredients
  • subheading: For the salad:
  • 2 cups Lebanese couscous
  • 2 teaspoons kosher salt
  • ½ English cucumber, or two Persian cucumbers, chopped in small pieces
  • 1 cup cherry tomatoes, quartered
  • ½ cup pitted kalamata olives, sliced
  • 4 scallions, finely sliced
  • 1 ½ cups cooked or canned chickpeas (16 oz.), rinsed and drained
  • Handful loosely packed fresh mint leaves, chopped
  • subheading: For the vinaigrette:
  • 1 tablespoon pomegranate molasses
  • 1 teaspoon crushed dried mint or Mint Salt
  • 1 clove garlic, minced
  • Juice of 1 lemon
  • 1 tablespoon rice vinegar
  • 3 tablespoons extra virgin olive oil
  • ½ teaspoon kosher salt, plus more to taste
  • Few grinds black pepper
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