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Israeli Couscous and Apple Salad

Sweet apples add crunch to this refreshing couscous salad seasoned with crumbled feta, toasted pine nuts, and fresh mint. Courtesy of Gifts Cooks Love: Recipes for Giving. Copyright 2010, by Diane Morgan and Sur la Table. Published by Andrews McMeel Publishing.





Ingredients
4 tbsp. extra-virgin olive oil
1 c. Israeli couscous
1/4 tsp. salt
1 large Gala apple
1 large Calville Blanc d’Hiver or Granny Smith apple
1/4 c. fresh lemon juice
2 tbsp. minced shallot
4 oz. feta cheese
1/4 c. toasted pine nuts
1/4 c. roughly chopped fresh mint
1 tsp. Chopped fresh oregano
Freshly ground pepper
 
 
 
Directions
  1. In a medium skillet over medium heat, heat 1 tablespoon olive oil. Add couscous, shaking pan occasionally, and cook until golden brown, about 2 to 3 minutes. Pour in 2 cups water and salt, then bring to boil. Reduce heat to simmer and cook couscous until tender, about 6 minutes; drain and rinse.
  2. In a large bowl, toss together apples and 2 tablespoons lemon juice. Mix in shallot and couscous. Transfer apple mixture to a serving dish and sprinkle in feta and pine nuts.
  3. In a mini food processor or blender, pulse together mint, oregano, and remaining lemon juice until herbs are finely chopped. Add remaining 3 tablespoons olive oil in a slow, steady stream until blended. Season dressing with pepper. Drizzle dressing over salad and gently toss.
 
 
Source: https://www.countryliving.com/food-drinks/recipes/a3443/israeli-couscous-apple-salad-recipe-clv0910/

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