Based on the dish of the same name in ‘The Blooming Platter Cookbook’ by Betsy DiJulio (republished with her permission – thanks Betsy!).
2 teaspoons olive oil
1 cup Israeli couscous
2 cups boiling water
½ cup chopped red onion
2 tablespoons chopped fresh mint
8 green and 8 black olives (whole, or pitted and diced)
1 cup chopped cucumber
¼ cup roasted pistachios (whole or coarsely chopped)
4 teaspoons fresh lemon juice
2 tablespoons olive oil
2 teaspoons ground cumin
4 teaspoons pomegranate molasses
½ teaspoon sugar
¼ teaspoon salt
In a large saucepan, heat the olive oil over medium-high heat.
Add the couscous and cook, stirring, for 1 minute.
Add the water, cover with a lid and cook for 7 minutes, stirring occasionally.
Uncover and cook for another few minutes, until all the liquid has evaporated.
Transfer to a large salad bowl and allow to cool to room temperature.
Add the rest of the salad ingredients, and mix gently with (clean!) hands (or with two large spoons if you don’t want to dive right in).
Mix the dressing ingredients in a bowl or jug, and pour over the salad. Toss the dressing gently through the salad.