Ingredients

The following ingredients have 8 Servings
  • 2 cups whole wheat couscous
  • 2 1/2 cups water
  • 2 tbsp lemon juice ((juice of 1/2 large lemon))
  • 1 tbsp lemon zest ((zest of 1 large lemon))
  • 3/4 cup pomegranate arils ((arils from 1 pomegranate))
  • 1 cucumber (chopped)
  • handful of chopped fresh mint
  • 2 tbsp honey (or other vegan substitute)
  • 2 tbsp lemon juice ((juice of 1/2 large lemon))
  • 2 tbsp olive oil
  • 1/4 tsp salt
  • lemon wedges for serving

Instruction

  • Add the water to a medium-sized pot over high heat. Once it reaches a boil, turn off the heat and add the couscous and lemon juice. Stir with a fork to make sure all the couscous is moistened, cover the pot with a lid and let it sit for 5 minutes. Fluff with a fork and set the lemon couscous aside to cool to room temperature.
  • Chop the cucumber and the mint and set aside.
  • Add the honey, lemon juice, olive oil and salt to a mason jar and shake until it comes together.
  • Once the couscous has cooled, add it to a large bowl along with the cucumber, the pomegranate arils, the chopped mint and the lemon zest.
  • Pour the dressing over the top and toss well to coat. Serve the salad immediately with some lemon wedges on the side, or refrigerate for a few hours and serve cold.