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   Ingredients :
1 cup couscous
Olive oil
1 tablespoon butter
cup white onion, diced
cup cooked chickpeas
1 tablespoon basil leaves, chopped
Juice of 2 lemons


Place water with salt and oil in a saucepan and bring to a boil. Add couscous and mix. Remove saucepan from the heat for 3 minutes.

Return again and cook for 3 minutes over low heat. Stir in butter and continue stirring so mixture does not stick to pan. Remove from the heat and cool. Once couscous is cool, transfer to a salad bowl and stir onion, chickpeas and basil. Add lemon juice and olive oil to taste.
        4 servings
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