| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
French |
Dujour10 |
6 |
servings |
INGREDIENTS
| 2 |
tb |
Extra-virgin olive oil |
| 3 |
tb |
Red wine vinegar |
| 1/2 |
ts |
Sea salt |
| 1 |
tb |
Minced fresh mint |
| 1/2 |
c |
Diced fennel |
| 1/3 |
c |
Toasted pine nuts |
| 1 |
tb |
Za'atar; (optional) |
| 3 |
c |
Cooked Israeli couscous; (use French if |
|
|
; unavailable) |
|
|
Seeds from 1 pomegranate; (substitute dried |
|
|
; cranberries) |
INSTRUCTIONS
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.
Yield: 4 to 6 servings
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