Pomegranate Couscous Salad

1 1/4 c. water
1 c. couscous, preferably whole wheat
2 c. baby arugula
3 Tbsp. Pomegranate Balsamic
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.

Print Friendly and PDF