- 4
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1/2 teaspoon sea salt
- 1 tablespoon minced fresh mint
- 1/2 cup diced fennel
- 1/3 cup toasted pine nuts
- 1 tablespoon za'atar (optional)
- 3 cups cooked Israeli couscous (use French if unavailable)
- Seeds from 1 pomegranate (substitute dried cranberries)
Preparation
Step 1
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.
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