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
- 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
- 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.
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