Ingredients

• 2 cups Agrozimi Handmade Pearl Couscous
• ¼ teaspoon Diaspora Co Surya Salt
• 1 large Pomegranate (approximately one cup of seeds)
• 4 medium green onions (white and green chopped)
• 2 cups flat-leaf Italian parsley (chopped)
• ½ cup mint leaves (chopped)
• ½ cup pistachios (salted or unsalted)
• ¼ cup Canaan Lemon Oil
• 3-4 tablespoons Pomegranate Molasses to Taste
• ½ teaspoon Red Chili Flakes
• ½ teaspoon Ground Black Pepper
• 2 tsp Zest of Lemon

Instructions

Boil two cups couscous in three cups of heavily salted water. Once boiled al-dente,
rinse couscous in cold water and place in bowl. Place drained couscous in a large bowl.

While the couscous is cooking, chop your Italian parsley, green onion, mint, and peel the pomegranate. Set the chopped parsley, chopped green onion, and pomegranate arils to the side.

Add the ¼ cup of Canaan Lemon Oil to the couscous and mix so that the pasta is evenly coated and glossy. Begin to mix in chopped parsley, green onion, chopped mint leaves, and pomegranate. Add in the pistachios, red chili flakes, and lemon zest. Lightly drizzle the pomegranate molasses on the salad to taste. Add Salt and Pepper to taste. Gently mix and enjoy!