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1 1/2 cups Israeli couscous 1 small shallot, finely chopped 1/2 cup extra-virgin olive oil 2 tablespoons (or more) fresh lemon juice 1 English hothouse cucumber, unpeeled, seeded, finely chopped 3 cups cherry tomatoes, halved 2 tablespoons chopped fresh flat-leaf parsley 2 tablespoons [...]
Read the recipe at epicurious.com