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In a medium saucepan, heat 1 tablespoon of the olive oil and sauté the minced garlic for about 30 seconds, until just barely golden.
Add the couscous and cook, stirring, about 1 minute.
Add the broth and bring to a boil.
Cover and cook over low heat until the couscous is tender and the liquid is absorbed, about 10 minutes.
In a large bowl, whisk together the lemon juice and the remaining 2 tablespoons of olive oil.
Season with salt and pepper and stir in the couscous.
Refrigerate until it reaches room temperature.
Add the parsley, chives, tomatoes and cucumber to the couscous and toss well. Season with sea salt and pepper.
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|Serving Size: 1 Serving (289g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 30 (13%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||5 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 271.8mg||9 %|
|Potassium 544.3mg||14 %|
|Total Carbohydrate 43.3g||13 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 37.6g|
|Protein 8g||11 %|
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Calories per serving: 224
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