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Israeli Couscous & Lobster Salad

Ingredients

  • 1 cup Israeli couscous
  • 1 medium pomegranate, seeded
  • 1 cucumber, seeded and diced
  • 1 mango, diced
  • 1 small red onion, diced
  • 2 tbsp parsley, chopped
  • 1 tbsp chives, sliced
  • 1 tbsp mint, chopped
  • 1½–2 lbs lobster claw, leg and knuckle meat
  • 4 tbsp white wine vinegar
  • ¼ cup good extra virgin olive oil
  • 1 tsp dry mustard
  • Salt and pepper to taste

 

Directions

  1. Boil one quart of lightly salted water. Add couscous and cook for eight to ten minutes, or until tender.
  2. Drain and rinse and pour in a large bowl. Add remaining ingredients, mix well and serve. For better flavor, allow to rest in the refrigerator for one hour before serving.

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