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

1. 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