Pomegranate couscous salad

Ingredients

• 350 ml Couscous
• 3/4 pcs Pomegranate
• 3/4 pcs Lemon
• 90 ml Fresh mint, chopped
• 1 1/2 tbsp Fresh lemon juice

Method

1. Cook the couscous. Simply bring two cups of water (plus a little olive oil and salt) to a boil, then remove from heat and stir in an equal amount of couscous. Cover the pot and let sit for five minutes, or until it's tender and the water has absorbed. Use a fork to fluff and separate the granules, then set aside to cool slightly.
2. Prepare the remaining ingredients. While the couscous cooks and cools, chop the and herbs, zest the lemon, and remove the seeds from your pomegranate.
3. Mix everything together. Once your couscous has cooled a bit, transfer it to a large bowl, then stir in the other ingredients and dressing. Season to taste and you are done!