Chopped Couscous Salad

Here's a relatively easy couscous salad to put together. Most of the prep is dicing things up. You can also easily modify this with what you have on hand. You could swap cannelloni beans with garbanzos, Israeli couscous for the traditional style or even orzo, and veggies can really be anything seasonal.

 My garden is still going (and yes, it's nearly December!) with cilantro, parsley and arugula so I grabbed a bit of each to chop up which adds a great herbal tone and contrast to the sharp vinaigrette dressing.

This is great on its own, over greens, or even with grilled chicken.

Chopped Couscous Salad

INGREDIENTS:

• 1 8.8 oz bag or 1 cup couscous (I used the Israeli style as that's what I had on hand, but either will work), prepared following directions on box/bag/etc
• 1-2 garlic cloves, grated (I like to use a microplane)
• 1/2 to 1 whole shallot, minced (can swap with some red onion)
• 1/2 cup olive oil
• 1/8 cup cider vinegar (or swap with your favorite)
• 1 TBPS honey
• 1 TBSP pomegranate molasses (optional - can find it at Whole Foods near with the molasses/baking section)
• 1/4-1/2 lemon, juiced
• 1 cucumber, peeled, seeded, diced
• 1-2 handfuls of cherry or grape tomatoes, cut in half
• 5-6 radishes, sliced thin
• 1-2 avocados, diced
• 1 can cannelloni beans, rinsed and drained
• 1 TBSP cumin
• handful fresh cilantro, chopped
• handful fresh parsley, chopped
• handful fresh arugula, chopped
• salt & pepper

METHOD:
1) Prepare couscous per package directions.
2) In a large bowl, prepare the dressing by mixing olive oil, vinegar, shallot, honey, pomegranate molasses (optional), and lemon juice together with a whisk. Add a couple pinches of salt and pepper to taste.
3) Add cucumber, tomatoes, radishes, avocados, beans, cumin, parsley, cilantro, and arugula. Stir to combine. 3) Stir in couscous and taste for seasoning. You might need to add more salt and pepper and lemon juice to your taste.
Makes 4-6 servings.