couscous salad with arugula & pomegranates


  • 3/4 cup whole wheat couscous
  • 1/4 teaspoon salt
  • 3/4 cup boiling water
  • 1 medium cucumber
  • 2 cups arugula 
  • 1/2 cup pomegranate seeds
  • 1/4 cup toasted almonds
  • 1/2 lemon, juice of
  • 1/2 teaspoon salt
  • 1/4 cup olive oil
In a large bowl, combine couscous with 1/4 teaspoon salt. Pour over boiling water and let sit for 5-10 minutes. When all the water has been absorbed, fluff up the couscous with a fork.

Quarter the cucumber lengthwise, then chop each piece into bite sizes. Wash and pat dry the arugula and roughly chop it. Chop the almonds. Stir cucumber, arugula, pomegranates and almonds into the couscous.

In a small bowl, combine lemon juice, olive oil and 1/2 teaspoon of salt. Pour dressing over the salad and stir. Ready to serve. Keeps well in the fridge for one day, when covered with plastic wrap. Makes 4 servings.

Source: Food Gawker

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