MOROCCO | Wednesday, 4 Mar 2015 | Photo Gallery | Scholarship Entry
Ingredients COUSCOUS SALAD 200 grams cooked couscous (cook as per instructions on packet, fluff up with a fork and leave to cool) 1/2 cucumber, finely diced 1/2 red onion, finely diced 400 gram tin of chickpeas washed and drained 1 cup dried and pitted ...
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Tags: 2015 Passport & Plate: SRI LANKA
