Ingredients
Units
Scale
- 1 cup water
- 1 cup couscous
- 3 sprigs scallions, chopped
- 1/3 cup pomegranate seeds
- 2 heirloom tomatoes, roughly chopped
- 1 Persian cucumber, thinly sliced & halved
- 1/2 tsp ground peppercorns
- 1/4 cup lemon juice
- 1/4 cup dried cranberries
- 2 Tbsp extra virgin olive oil
- 1/4 cup pistachios, almond slivers, walnuts, or cashews, roughly chopped (optional)
- salt to taste
Instructions
- In a medium pot, bring water to boil & add the couscous. Cover the pot with a lid & turn off the heat. Allow green tea to cook the couscous for 10 minutes or until the couscous has soaked up all the liquid.
- Allow the couscous to cool a little. In a medium salad bowl, add the couscous & all the remaining ingredients. Toss together & enjoy with or without dressing.
- Prep Time: 10
- Cook Time: 10
- Category: Appetizers
- Cuisine: New American
Nutrition
- Serving Size: 4
- Calories: 355
- Sugar: 15
- Sodium: 57
- Fat: 11
- Saturated Fat: 2
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 57
- Protein: 9
- Cholesterol: 0