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Israeli Couscous Salad

2 cups chicken broth or water
1 cup Israeli couscous
1 teaspoon olive oil
1/2 teaspoon salt
1 1/2 cups (1-pound can) cooked kidney or black beans, rinsed and drained
3/4 cup chopped red pepper
3/4 cup chopped green pepper
1/4 cup chopped red onion
3 green onions, chopped
1/2 cup chopped cilantro
1/2 teaspoon hot pepper flakes (optional)
1 tablespoon honey
Juice of 1 large lime
3 tablespoons olive oil
Salt and pepper to taste

Bring broth or water to boil. Add couscous, olive oil and salt. Simmer for about 10 to 12 minutes or until tender to the bite. Drain and cool couscous.

Combine couscous with kidney or black beans, peppers, onion, green onion, cilantro and hot pepper flakes.

Whisk together remaining ingredients and combine with couscous mixture.

Season with additional salt and pepper. Makes 4 to 6 large side servings.

Thursday, March 22, 2001

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