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Market List:

Couscous, 1.5 c
Water, Boiling, 1.5c
Olio Santo, 1/4 c
Verjus, 1 teaspoon
Vadouvan Curry, 1 teaspoon
Turmeric, 1/4 teaspoon
Salt, 1.5 teaspoon
Freshly cracked black pepper, 1 teaspoon
Italian flat-leaf parsley, 1/2 c
dried cranberries, 1/2 c
Sliced almonds, 1/4 c blanched
2 scallions, thinly sliced (use white and green parts please)

Easy Preparation:

Place the couscous in a medium bowl. Add the oil to the water and pour over the couscous. Cover tightly with plastic wrap and allow the couscous to soak for 5 minutes. Fluff with a fork.
Whisk together the remaining ingredients. Pour over the fluffed couscous, and mix well with a fork. Serve at room temperature.
Pairs nicely with the Lamb or the Halloumi Recipe.
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