Couscous with Pomegranate, Mint and Pine Nuts

Yield:
4 to 6 servings
Level:
Easy
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon sea salt
  • 1 tablespoon minced fresh mint
  • 1/2 cup diced fennel
  • 1/3 cup toasted pine nuts
  • 1 tablespoon za'atar (optional)
  • 3 cups cooked Israeli couscous (use French if unavailable)
  • Seeds from 1 pomegranate (substitute dried cranberries)
Directions

In a large mixing bowl whisk together olive oil, vinegar, salt, fresh mint, fennel, pine nuts and za'atar if available. Add couscous and gently incorporate dressing and couscous with a fork. Add pomegranate seeds and again gently fold through but this time with a spoon. Allow salad to remain at room temperature for a half an hour so that flavors can blossom


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