Pomegranate Cous Cous Salad


August 16, 2017


1 ¼ cups water

1 cup couscous, preferably whole wheat

2 cups baby arugula

3 tablespoons Pomegranate balsamic

2 tablespoons Mild Olive Oil

1 teaspoon lemon zest

½ to 1 teaspoon red pepper flakes

10 basil leaves, torn

salt to taste


1In 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.

2Add arugula, pomegranate balsamic, oil, zest, pepper flakes, basil and salt and toss gently to combine. Serve salad at room temperature.


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