Apple Couscous Salad

Name: Apple Couscous Salad
Yield: 8
Ingredients: 2 tbsp plus ⅓ cup olive oil, divided; 2 cups Israeli couscous; 4 cups water; ¼ cup honey; 1 shallot, finely chopped; 2 tbsp apple cider vinegar; 2 tbsp lemon juice, divided; Salt and pepper, to taste; 2 apples, cored and thinly sliced; ½ cup chopped pecans, toasted; ¼ cup pomegranate seeds; 1 ½ cups fresh arugula

Impressive yet simple, this bright pasta salad is at home on a holiday buffet or weeknight supper table.

Impressive yet simple, this bright pasta salad is at home on a holiday buffet or weeknight supper table. Pomegranate seeds are in peak supply from fall to early winter, with increasing availability year-round. Compatible with many entrées, this salad is one you’ll call on often.

Makes 8 servings

Ingredients

2 tbsp plus ⅓ cup olive oil, divided
2 cups Israeli couscous
4 cups water
¼ cup honey
1 shallot, finely chopped
2 tbsp apple cider vinegar
2 tbsp lemon juice, divided
Salt and pepper, to taste
2 apples, cored and thinly sliced
½ cup chopped pecans, toasted
¼ cup pomegranate seeds
1 ½ cups fresh arugula

Directions

In a 2-quart saucepan heat 2 tablespoons olive oil over medium heat. Add couscous and sauté, stirring constantly 2 to 3 minutes or until well coated and aromatic. Add water. Bring to boiling; reduce heat. Simmer 10 to 12 minutes or until tender. Drain and cool.
Meanwhile, for vinaigrette, in a small bowl whisk together honey, shallot, cider vinegar and 1 tablespoon lemon juice. Gradually add ⅓ cup olive oil while whisking vigorously. Continue whisking until the ingredients have emulsified and thickened. Season to taste. Set aside.
In a large bowl toss together couscous, apples, pecans and pomegranate seeds. Add vinaigrette; toss well. Just before serving, toss in arugula.