Ingredients
1 pkg Israeli couscous
2 ripe plum tomatoses, seeded and diced
1 small English cucumber halved, seeded and disced
3 green onions thinly sliced
1 cup chopped parsley
1/4 cup chopped mint
2 tbsp lemon juice
1 tbsp honey
1 clove garlic minced
2 tbsp pomegranate molasses
1/4 cup olive oil
1 tsp salt
1/4 tsp pepper
1/3 cup toasted pine nuts
1/2 cup pomegranate seeds
Preparation
Cook couscous 5-8 minutes. Drain and rinse. Combine all salad ingredients. Wisk ingredients of dressing. Toss with salad. Top with pine nuts and pomegratante seed just before serving
