1 1/4 c. water
1 c. couscous, preferably whole wheat
2 c. baby arugula
3 Tbsp. Pomegranate Balsamic (try Plum White Balsamic, or another favorite)
2 Tbsp. Lemon Olive Oil
1/2 to 1 tsp. red pepper flakes
10 basil leaves, torn
salt, to taste
In a medium saucepan, bring water to a boil; stir in couscous. Immediately remove pot from the heat, cover and set aside for 10 minutes.
Uncover, transfer couscous to a large bowl and fluff with a fork; set aside to let cool to room temperature.
Add arugula, Pomegranate Balsamic, Lemon Olive Oil, pepper flakes, basil, and salt and toss gently to combine. Serve salad at room temperature.