Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
In a large bowl, add
Couscous (2 cups)
and Boiling
Water (2 cups)
. Cover with plastic wrap and set aside for 5 minutes.
Step 2
Using a fork, fluff the couscous. Set aside to cool.
Step 3
To couscous, add
Cucumber (1)
,
Cherry Tomatoes (1 2/3 cups)
,
Italian Flat-Leaf Parsley (1 cup)
.
Step 4
Prepare the
Pomegranate (1)
by beating on all sides with a wooden spoon. Then cut in half and squeeze the juices and seeds over the salad.
Step 5
Add
Extra-Virgin Olive Oil (1/3 cup)
,
Toasted White Sesame Seeds (2 Tbsp)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
. Stir and drizzle a bit more pomegranate juice on top.
Rate & Review
{{id}}