Couscous with Pomegranate Seeds and Almonds
Author: 
Recipe type: Side
Cuisine: Kosher
Serves: 6 servings
 
Ingredients
Couscous:
  • 1 cup couscous
  • 2 cups boiling water or vegetable broth
  • 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
  1. 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.
  2. Combine dressing ingredients in a glass jar; seal tightly and shake well.
  3. Add chickpeas, almonds, and dressing; toss to combine. Cover and refrigerate.
  4. 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/