Lentil And Couscous Salad

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Stonyfield

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Ingredients

1 cup uncooked couscous

1 cup water

1 teaspoon vegetable oil

1 vegetable bouillion cube

1 cup cooked lentils

2 medium tomatoes, seeded and diced

1/2 cup thinly sliced green onion

2 tablespoons minced fresh parsley

3 tablespoons red wine vinegar

2 tablespoons olive oil

3 garlic cloves, minced

1 cup Oikos Organic Plain Yogurt

3 teaspoons lime juice

2 teaspoons Dijon mustard

1/2 teaspoon salt

1/4 teaspoon pepper

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