Ingredients:

  • 1 cup (170g) dried couscous
  • 1 cup (240ml) vegetable broth
  • 1 tbsp (15ml) extra-virgin olive oil
  • 1/4 tsp (1.5g) salt
  • 3 tbsp (45ml) extra-virgin olive oil
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp (5ml) maple syrup
  • 1 tsp (2g) ground sumac
  • 1 clove (3g) garlic, minced
  • 1/4 tsp (1.5g) salt
  • black pepper to taste
  • 1/2 cup (75g) pomegranate arils
  • 15 oz (425g) chickpeas, drained and rinsed
  • 1/2 cup (50g) English cucumber, finely diced
  • 1/4 cup (15g) red onion, finely minced
  • 1/2 cup (15g) fresh flat-leaf parsley, chopped
  • 1/4 cup (10g) fresh mint leaves, chopped
  • 1/2 cup (60g) crumbled feta cheese
  • 3 tbsp (40g) toasted pine nuts

Instructions:

  1. Combine couscous, broth, 1 tbsp olive oil, and salt in a saucepan. Bring to a boil, immediately remove from heat, cover with a tight lid, and let sit for 5 minutes.
  2. Remove the lid and use a fork to gently fluff the grains, separating any clumps until the texture is light and airy.
  3. In a small bowl or jar, whisk together the 3 tbsp olive oil, lemon juice, maple syrup, sumac, minced garlic, salt, and pepper until the dressing is thickened and cohesive.
  4. Transfer the fluffed couscous to a large mixing bowl. Add the chickpeas, diced cucumber, red onion, parsley, and mint. Pour the vinaigrette over the mixture and toss gently with a large spoon until every grain is coated.
  5. Gently fold in the pomegranate arils and crumbled feta. Top the salad with toasted pine nuts.