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Ingredients
  • subheading: For the basil couscous:
  • 1 cup couscous
  • kosher salt, to taste
  • 1 ¼ cups hot water
  • 1 tablespoon olive oil
  • ½ cup fresh basil leaves
  • subheading: For the salad:
  • 2 navel oranges
  • 20 large shrimp, fully cooked and peeled
  • 1 pound cherry tomatoes, halved
  • 1 avocado, diced
  • ½ small sweet onion, sliced
  • ¼ cup green olives, pitted
  • 2 tablespoons fresh lime juice
  • salt, to taste
  • pepper, to taste
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