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French   -   Taboule Provencal   adapted from Bistro Cooking

  • 1 Cup Couscous -- cooked
  • 1 Cup Fresh Parsley
  • 1/4 Cup Dried Mint
  • 4 Tomatoes -- chopped
  • 10 Scallion -- chopped
  • 1/4 Cup Lemon Juice
  • 1/4 Cup Olive Oil
  • Salt -- to taste
Directions In food processor chop parsley and mint, transfer to a bowl. Stir in al remaining ingredients except couscous, stir until well blended. Mix with Couscous and cover and refrigerate for at least 1 hour, but not more than four.
Serves 4
Time to Make 0:00

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