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ERICAW2012's Photo ERICAW2012 Posts: 709
1/20/12 6:47 P

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Thank you for sharing. I will try this tonight.

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PYNETREE's Photo PYNETREE Posts: 10,104
7/24/11 9:49 A

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This recipe has inspired me to add toasted almonds, olives and left-over pork loin to a vegetable/ couscous salad tonight Thanks for sharing! emoticon

If it's to be, It's up to ME!


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EGRAMMY's Photo EGRAMMY Posts: 13,491
7/22/11 9:45 P

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Yummy, and nutritious. Thanks



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CD4106991 Posts: 5,267
7/11/11 6:23 A

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You are welcome hope you enjoy

LAVENDERLILY13's Photo LAVENDERLILY13 Posts: 3,807
7/10/11 11:12 A

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emoticon Thanks for sharing. I do something similar using pine nuts and some wild rice. Do you serve it chilled or warm?

My name is Nadine and I live in Winter Haven, Fl


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CD4106991 Posts: 5,267
7/10/11 9:12 A

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NEEDED
CUP SILVERED ALMONDS
1 10 OUNCE BOX PLAIN COUSCOUS
POUND SMOKED TURKEY DICED
1 CUPS CHERRY TOMATOES HALVED OR QUARTERED
CUP PITTED KALAMATA OLIVES, SLICED
CUP BOTTLED OR HOMEMADE GREEK SALAD DRESSING
CUP CHOPPED ITALIAN FLAT-LEAF PARSLEY

HOW TO MAKE
1. IN A MEDIUM SKILLET, TOAST ALMONDS OVER MEDIUM HEAT, STIRRING FREQUENTLY, UNTIL LIGHLY BROWNED, 4 TO 5 MINUTES. REMOVE FROM HEAT
2. IN A MEDUIM SUACEPAN, COOK COUSCOUS ACCORDING TO PACKAGE DIRECTIONS.
3. ADD COUSCOUS TO A LARGE BOWL WITH ALL THE INGREDIENTS AND TOSS TO COMBINE.
MAKES 4 SERVINGS
506 CALORIES
15 GRAM FAT
26 GRAM PROTIEN
67 GRAM CARBS


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