Israeli Couscous Salad With Haloumi And Mint Vinaigrette

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Dana Treat
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

¾ cup mint leaves, plus a few more for garnish

3 tbsp. white wine vinegar

1 garlic clove, roughly chopped

1 tsp. Dijon mustard

¼ tsp. sugar

½ tsp. kosher or sea salt

2/3 cup olive oil

1½ cups Israeli couscous

1 package haloumi cheese, cut into ¼-inch thick slices

1 bunch scallions, white and pale green parts only, thinly sliced

2 medium carrots, peeled and cut into very small chunks

2 ears of corn, shucked, kernels stripped off the cobs

½ pint cherry tomatoes, halved

1 14-ounce can chickpeas, drained and rinsed

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