Pomegranate Cous Cous Salad


1 ¼ cups water
1 cup couscous, preferably whole wheat
2 cups baby arugula
3 tablespoons Pomegranate balsamic
2 tablespoons Mild Olive Oil (Try: Arbequina, Leccino, or Nocellara)
1 teaspoon lemon zest
½ to 1 teaspoon red pepper flakes
10 basil leaves, torn
salt to taste


  1. In a medium saucepan, bring water to a boil; stir in couscous. Immediately remove pot from the heat, cover and set aside for 10 minutes.
  2. Uncover, transfer couscous to a large bowl and fluff with a fork; set aside to let cool to room temperature.
  3. Add arugula, pomegranate balsamic, oil, zest, pepper flakes, basil and salt and toss gently to combine.
  4. Serve salad at room temperature.