Couscous Salad with Pomegranate Seeds

Couscous Salad with Pomegranate Seeds

Yield:about 6 1-cup servings

• 2 1/4 cups water
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon ground cumin
• 1 teaspoon salt
• 1 (10-ounce) package plain couscous
• 1/4 cup dried currants or golden raisins
• Dressing:
• 2 shallots, minced (about 2 tablespoons)
• 1/4 cup rice vinegar
• 2 tablespoons honey
• 1/4 cup extra-virgin olive oil
• 1 tablespoon chopped fresh mint
• Garlic salt, to taste
• 3 green onions, trimmed and thinly sliced, including half of dark green stalks
• Lemon juice to taste
• Freshly ground white pepper to taste
• 1 cup shelled pistachios (salted or unsalted) or Planters' Pistachio Lovers Mix (roughly chopped)
• 2/3 cup pomegranate seeds
• Garnish: chopped fresh mint and sprigs of fresh mint

Procedure:

1. In large saucepan combine water, oil cumin and salt; bring to boil on high heat. Remove from heat and stir in couscous. Cover and let stand 5 minutes. Add raisins and fluff with fork.

2. Prepare the dressing. Combine shallots, vinegar, honey and olive oil; stir vigorously to blend. Stir in mint and garlic salt. Toss dressing with couscous. Add green onions and toss. Taste and adjust seasoning, adding lemon juice and pepper, and additional salt as needed. 3. Add nuts and pomegranate seeds; toss. Garnish servings with chopped fresh mint, and if desired, a nice sprig of mint.