Couscous With Pomegranate, Mint And Pine Nuts

Recipe Ingredients

2 tablespoons	30ml	Extra-virgin olive oil
3 tablespoons	45ml	Red wine vinegar
1/2 teaspoon	2.5ml	Sea salt
1 tablespoon	15ml	Minced fresh mint
1/2 cup	73g / 2.6oz	Diced fennel
1/3 cup	78ml	Toasted pine nuts
1 tablespoon	15ml	Za'atar - (optional)
3 cups	711ml	Cooked Israeli couscous
		= (use French if unavailable)
		Seeds from 1 pomegranate
		= (substitute dried cranberries)

Recipe Instructions

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.

This recipe yields 4 to 6 servings.

Source:
CHEF DU JOUR - (Show # DJ-9515) - from the TV FOOD NETWORK

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