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Spring Vegetable Salad With Couscous


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1 cup couscous

3/4 teaspoon kosher or sea salt + more to taste

1 1/2 cups boiling water

3 tablespoons extra-virgin olive oil

1/2 cup freshly squeezed lemon juice + more taste

1/2 teaspoon red wine vinegar

1/2 teaspoon minced garlic

1/2 teaspoon freshly ground black pepper + more to taste

1/2 pound fresh English peas, shelled, to make 1/2 cup, blanched 1-2 minutes and shocked in cold water or left raw if very fresh

1 to 2 spring onions, red or white, thinly sliced, to make 1/2 cup

1/4 pound sugar snap peas, cut into 2 or 3 pieces (left raw)

1/4 cup thinly sliced radishes (about 2 radishes) + 4 radishes, halved lengthwise, a few green leaves left intact

1/2 cup finely diced cucumber

1/4 cup finely chopped fresh Italian parsley

1 head Little Gem lettuce, cut into chiffonade, or substitute heart of romaine, to make about 1 1/2 cups

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