Antipasto Salad

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PREP TIME: 20 minutes

fresh mint, chopped 1/3 cup

chopped roasted capsicum 1 cup

cooked couscous 1 cup


  1. Cook couscous as per packet cooking instructions, with chicken stock instead of water to give added flavor. Allow to cool once it is cooked through and fluffy.
  2. Chop fresh mint along with roasted capsicum and add to couscous.
  3. Evenly coat with Birch & Waite Greek Lemon Dressing.

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