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  • Kay Corcoran

    Israeli Couscous Salad (Makes 6 Servings) 1 Cup Israeli Couscous 1 1/2 Cup Water 1/2 Tsp Salt 1 Small Yam, peeled and cubed 1/2 Cup Dried Cranberries 1 Tbsp Fresh Mint, chopped 1/4 Cup Pine nuts 1 Tbsp Lemon Juice 1 Tbsp Olive Oil 1. Bring the water to a boil, add the couscous and yam, cover and reduce to a simmer. 2. Cook for 12 minutes. 3. Combine all the ingredients and serve.

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