Cool Couscous Salad Recipe

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Sandra Lee on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1179
FAT
205%
CHOL
86%
SOD
36%

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Ingredients for 4 servings

1/2 cup extra-virgin olive oil

1 (10-ounce) box instant couscous

Pinch cayenne pepper

1 cup halved cherry tomatoes

1/2 cup loosely packed mint leaves, roughly torn

6 ounces marinated artichoke heart quarters - drain and reserve liquid

1 lemon, juiced

1 (15-ounce) can chickpeas, drained and rinsed

1 large cucumber, peeled, seeded and cut into large dice

1 store bought roast chicken

3 scallions, thinly sliced on a diagonal

Salt and freshly ground black pepper

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