Herbed Israeli Couscous Salad with Pomegranate Seeds
Despite some cooler temperatures as of recent, spring is on its way to New York City! And with this season change comes some (very!) welcome food changes, too. Heartier dishes make way for lots of fresh produce and lightened fare. To kickoff the season, here’s a favorite dish we’ve been enjoying recently.
Ingredients for 4-6 servings:
2C dried Israeli couscous
1/4C olive oil
2 lemons, juiced
1C cooked peas
1/2C pomegranate seeds, rinsed*
1/4C fresh mint, thinly sliced
1/4C fresh parsley, thinly sliced
1 bunch scallions, thinly sliced
1 avocado, diced
Salt and pepper to taste
* I always rinse pomegranate seeds before using them in a recipe because if you do not, the juice will color your dish pink.
1. Bring 4C of water to a boil, cook couscous about 8-10 minutes or until cooked through to your liking
2. In a large bowl, whisk olive oil and lemon juice
3. When couscous is cooked, add to bowl with lemon vinaigrette and combine
4. Mix in pomegranate seeds, peas and fresh herbs, once combined, gently fold in avocado
5. Season to taste
6. Serve or refrigerate for later use
This salad is bursting with amazing texture and complimentary flavors. We’ve been eating it as a light lunch with crusty french bread, grilled then rubbed with garlic oil. But that’s another story for another day…
I’d love to hear from you if you make this recipe at home!
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