1 1/4 C. couscous
1 1/4 C. hot chicken stock
1/2# cherry tomatoes, halved
1/2 English cucumber, diced
1 medium pomegranate
2 T. extra-virgin olive oil
Zest & juice of 1 lemon
1 small red onion, diced
1 1/4 C. feta cheese, crumbled
1 bunch, fresh mint, chopped
Pour stock over couscous for 5 minutes, letting all moisture absorb.
Add remaining ingredients.
Serve chilled.
{LDM}
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