5.0 – 1 reviews • Middle Eastern Recipes
| Level: |
Easy |
| Yield: |
4 to 6 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1/2 teaspoon sea salt
- 1 tablespoon minced fresh mint
- 1/2 cup diced fennel
- 1/3 cup toasted pine nuts
- 1 tablespoon za’atar (optional)
- 3 cups cooked Israeli couscous (use French if unavailable)
- Seeds from 1 pomegranate (substitute dried cranberries)
Instructions
- 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
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
392 |
| Total Fat |
10 g |
| Saturated Fat |
1 g |
| Carbohydrates |
63 g |
| Dietary Fiber |
4 g |
| Sugar |
1 g |
| Protein |
11 g |
| Cholesterol |
0 mg |
| Sodium |
178 mg |
| Serving Size |
1 of 6 servings |
| Calories |
392 |
| Total Fat |
10 g |
| Saturated Fat |
1 g |
| Carbohydrates |
63 g |
| Dietary Fiber |
4 g |
| Sugar |
1 g |
| Protein |
11 g |
| Cholesterol |
0 mg |
| Sodium |
178 mg |
