In a large bowl, add
Couscous (2 cups)
Water (2 cups)
. Cover with plastic wrap and set aside for 5 minutes.
Using a fork, fluff the couscous. Set aside to cool.
To couscous, add
Cherry Tomatoes (1 2/3 cups)
Italian Flat-Leaf Parsley (1 cup)
by beating on all sides with a wooden spoon. Then cut in half and squeeze the juices and seeds over the salad.
Extra-Virgin Olive Oil (1/3 cup)
Toasted White Sesame Seeds (2 Tbsp)
Salt (to taste)
Ground Black Pepper (to taste)
. Stir and drizzle a bit more pomegranate juice on top.