Couscous with Pomegranate, Mint and Pine Nuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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:
1. 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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