Lemon, Pomegranate & Mint Couscous Salad

Fresh, bright, and full of Mediterranean flavors, this Lemon, Pomegranate & Mint Couscous Salad combines fluffy couscous with crisp cucumber, juicy pomegranate seeds, fresh mint, and a refreshing lemon dressing. A drizzle of Anibal Heritage Organic Olive Oil brings richness and balance to every bite.

Light enough for a fresh lunch yet elegant enough to serve as a colorful side dish, this couscous salad is quick to prepare and packed with contrasting textures and vibrant flavors. The original published recipe is a lemon, cucumber, pomegranate and mint couscous salad finished with a honey-lemon olive-oil dressing.

Ingredients:

• 2 cups whole-wheat couscous
• 2½ cups water
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• ¾ cup pomegranate seeds
• 1 cucumber, diced
• 1 handful fresh mint, chopped
• Crumbled feta cheese, optional for the presentation shown

Honey-Lemon Dressing:

• 2 tbsp honey
• 2 tbsp fresh lemon juice
• 2 tbsp Anibal Heritage Organic Olive Oil
• ¼ tsp salt

Instructions:

1. Bring the water to a boil, remove from the heat, then stir in the couscous and lemon juice. Cover for about 5 minutes, fluff with a fork, and allow the couscous to cool.
2. Dice the cucumber and finely chop the fresh mint.
3. Prepare the dressing by combining the honey, lemon juice, Anibal Heritage Organic Olive Oil, and salt until well blended.
4. Combine the cooled couscous with the cucumber, pomegranate seeds, mint, and lemon zest.
5. Pour over the dressing and gently toss until evenly coated. Finish with a little crumbled feta if you want the finished plate to match our generated photos more closely.
6. Serve immediately with lemon wedges, or chill before serving.