holiday cous cous

Who doesn’t love a festive salad?

Especially when that salad is able to be made ahead of your celebration, and just tossed with dressing (that you can also make ahead) right before serving.

It’s best served at room temp, so just remember to leave it out before tossing. Or, if you make it the morning of, there is no need to refrigerate (other than the dressing), so it won’t take up too much room.

And with all of the holiday potlucks that come our way toward the end of the year, isn’t it nice to have something easy in your back pocket? Easy and delicious that is.

Ingredients:

5 cups of cooked and cooled garlic flavored pearled cous cous

1 bunch of mint leaves (about 1/2 cup)

1 bunch of cilantro leaves (about 1 cup)

1 cup pomegranate arils

1 english cucumber, diced

3 scallions, sliced

2 oz cabernet vinegar

1 tsp dijon

1 Tbsp honey

2oz evoo

Directions:

Combine cous cous, mint, cilantro, pomegranate, cucumber, and scallions together in a bowl.

In a mason, or similar lidded jar combine vinegar, dijon, honey, and evoo. Shake until combined.

Right before serving, pour over salad, and toss to coat.