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
- 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.
- Uncover, transfer couscous to a large bowl and fluff with a fork; set aside to let cool to room temperature.
- Add arugula, pomegranate balsamic, oil, zest, pepper flakes, basil and salt and toss gently to combine.
- Serve salad at room temperature.