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Whole Wheat Vegan Couscous Salad

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"A delicious vegan salad of veggies and whole wheat couscous with a lemon basil vinaigrette. Feel free to add whatever vegetables you have in the fridge; the more the merrier!"
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40 m servings 406 cals
Original recipe yields 4 servings

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  1. Bring water to a boil in a saucepan; remove from heat and stir in couscous. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
  2. Mix red onion, carrot, celery, cranberries, green onions, alfalfa sprouts, parsley, and walnuts into the couscous.
  3. Stir olive oil, apple cider vinegar, basil, and lemon juice together in a bowl. Pour over the couscous mixture. Stir in salt and black pepper.

Nutrition Facts

Per Serving: 406 calories; 13 g fat; 66.5 g carbohydrates; 11.3 g protein; 0 mg cholesterol; 195 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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