Pomegranate Parsley Couscous Salad

Ingredients

• 1/3 cup golden raisins
• 2 teaspoons apple juice (orange juice or water)
• 1 cup dry couscous
• 1 teaspoon kosher salt
• 1 1/4 cup boiling water
• 1 teaspoon butter
• 2 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 4 scallions (thinly sliced on the bias)
• 1/2 cup parsley leaves (chopped)
• 1/4 cup mint leaves (chopped)
• 1/2 cup pomegranate seeds*

Instructions

1. 1

   Place golden raisins and juice (or water) in a small microwave-safe container. Cover with plastic wrap and cook in microwave for 30 seconds on high power. Remove from microwave and set aside. (This will rehydrate raisins, making them plump and delicious.)

2. 2

   In a medium bowl, combine couscous and salt. Add boiling water, stir and cover with plastic wrap for 10 minutes. Uncover, add butter and stir with a fork till fluffy.

3. 3

   Whisk together lemon juice and olive oil and pour over warm couscous. Stir well.

4. 4

   Add scallions, parsley, mint and golden raisins. Stir to combine.

5. 5

   Taste and season with a bit more salt, if needed and a generous grind of fresh black pepper.

6. 6

   Scatter pomegranate seeds over top of salad. Garnish with fresh mint leaves, if desired. Serve warm or at room temperature.