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How to make it

  • In a small skillet, cook onions and garlic in the olive oil over low heat until softened, 3 to 4 minutes. Remove from heat and allow to cool a little.
  • While the onion is cooking, in a small saucepan, bring to a boil the 3/4 cup chicken stock, add the coucous, cover tightly and turn heat off and allow to stand 5 minutes. After 5 minutes, remove lid and with a fork, fluff the couscous and set aside.
  • In a large bowl, add the chickpeas, cilantro, feta, olives scallions, lime juice and chopped chiles.
  • Add the onion mixture and couscous to the salad and gently combine well.
  • Serve immediately or chill until ready to serve. Remove from the refrigerator an hour ahead of serving.

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