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Couscous With Pomegranate Mint and Pine Nuts
2 tb Extra-virgin olive oil
3 tb Red wine vinegar
1/2 ts Sea salt
1 tb Minced fresh mint
1/2 c Diced fennel
1/3 c Toasted pine nuts
1 tb Za'atar; (optional)
3 c Cooked Israeli couscous; (use French if unavailable)
Seeds from 1 pomegranate; (substitute dried cranberries)
In a large mixing bowl whisk together olive oil, vinegar, salt, fresh mint, fennel, pine nuts and za=atar if available. Add couscous and gently incorporate dressing and couscous with a fork. Add pomegranate seeds and again gently fold through but this time with a spoon. Allow salad to remain at room temperature for a half an hour so that flavors can blossom.
Yield: 4 to 6 servings.
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