1 can (19 oz/540 ml) chickpeas, rinsed and drained
1 cup toasted sliced or slivered almonds
1 cup pomegranate seeds
Dressing:
¼ cup extra virgin olive oil
zest and juice of 1 lemon (about 3-4 Tbsp)
2 Tbsp maple syrup
1 tsp kosher salt
½ tsp black pepper
½ cup chopped fresh basil
Instructions
Place couscous into a large serving bowl. Add boiling water; cover, let stand for 10 minutes, until water is absorbed. Fluff with a fork to separate grains. Let cool completely.
Combine dressing ingredients in a glass jar; seal tightly and shake well.
Add chickpeas, almonds, and dressing; toss to combine. Cover and refrigerate.
Add pomegranate seeds shortly before serving. Adjust seasonings to taste. Serve chilled or at room temperature.
Recipe by Between Carpools at https://betweencarpools.com/couscous-pomegranate-salad/