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.
- 2 tablespoons plus ¹⁄3 cup olive oil, divided
- 2 cups Israeli couscous
- 4 cups water
- ¼ cup honey
- 1 shallot, finely chopped
- 2 tablespoons apple cider vinegar
- 2 tablespoons lemon juice, divided
- Salt and pepper, to taste
- 2 apples, cored and thinly sliced
- ½ cup chopped pecans, toasted
- ¼ cup pomegranate seeds
- 1½ cups fresh arugula
In a 2-quart saucepan, heat 2 tablespoons olive oil over medium heat. Add couscous and sauté, stirring constantly for 2 to 3 minutes or until well coated and aromatic. Add water. Bring to boiling; reduce heat. Simmer for 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 1/3 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.