Citrus Cous Cous Tabbouleh

Makes 6 servings

Ingredients

1 cup cous cous

1 cup water

1/2 a cucumber, diced into small pieces

1/2 a red onion, diced into small pieces

1 tomato, diced into small pieces

1 bunch parsley, finely minced

Seeds from 1 pomegranate

Salt

1 orange

1 lemon wedge

1/4 cup olive oil

1. Boil 1 cup of water with salt. Once the water comes to a boil, turn off the heat, and add the cous cous. Give it a stir, then place the lid on top. Let it sit for 5 minutes, and then add about 1 tb of olive oil. Fluff the cous cous with a fork. Let the cous cous sit in room temperature for about 20 minutes, then place in the fridge.

2. Add cucumbers, red onions, tomatoes, parsley, pomegranate seeds into a large salad bowl. (Reserve some of the pomegranate seeds to garnish later). Add the cous cous - you may need to break up the cous cous with a fork.

3. Segment the orange. Set the segments aside.

4. Save the center (the excess), and squeeze out the juice in a separate bowl. Add olive oil, juice from 1 lemon wedge and salt into the bowl. Mix to combine, then pour the dressing over the salad bowl.

5. Toss the salad. Adjust the taste by adding more salt. Garnish with pomegranate seeds and orange segments.