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Toasted Israeli Couscous With Vegetables And Lemon-Balsamic Vinaigrette Recipe

Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

12 spears asparagus, grilled and cut into 1/4-inch pieces

Freshly ground black pepper

Lemon-Balsamic Vinaigrette, recipe follows

1/2 pound Israeli couscous

2 tablespoons chopped fresh basil leaves

1 zucchini, halved, grilled and cut into 1-inch pieces

1 yellow squash, halved, grilled and cut into 1-inch pieces


1/2 cup kalamata olives, pitted and chopped

2 large red peppers, grilled, peeled and diced into bite-size pieces

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