Ingredients
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Photography: Randy Mayor; Styling: Cindy Barr
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1/2 cup water
1/3 cup uncooked couscous
1/8 teaspoon salt
1/4 cup chopped bottled roasted red bell peppers
1/4 cup canned artichoke hearts, rinsed, drained, and chopped
1/4 cup (1 ounce) chopped fresh mozzarella cheese
1 tablespoon chopped fresh basil
1 tablespoon balsamic vinegar
1 teaspoon extravirgin olive oil
1/8 teaspoon freshly ground black pepper
2 kalamata olives, pitted and sliced
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