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Israeli Couscous, Bean and Tomato Salad
Simply delicious. Quoting Martha Rose Shulman writing in The New York Times/Cooking: Finely chopped tomatoes seasoned with garlic, balsamic vinegar and basil serve as both dressing and vegetable in this main dish salad. I’ve been making tomato concassée all summer and using it as a sauce for pasta and fish. I decided to use it…