What really brings this Mediterranean couscous salad together is the dressing made from pomegranate molasses, fresh lime juice, honey, and roasted spices. I simply toss it and serve at mealtime. I enjoy having it as a super healthy refreshing summer salad.

Ingredients:

• 2 cups couscous
• 1 cup black beans (frijoles negros), soak beans in 2 cups of water
• 2 cups torn leaf lettuce, finely chopped
• 1 cup red onion, finely chopped
• 1 cup fresh pomegranate seeds
• 1 cup cucumber, chopped
• 1 cup fresh parsley, finely chopped
• 3-4 fresh Thai red chilis, finely chopped
• Mint leaf (for garnishing)
• Lime wedges

For preparing salad dressing:

• 1 tablespoon lime juice
• 1 tablespoon honey
• 1 tablespoon sweet and chili sauce
• 2 teaspoons pomegranate molasses
• 1 tablespoon roasted combination of spice powder (1 teaspoon cumin seeds, 1 teaspoon raw coriander seeds, and 2 teaspoons crushed red chili flakes; combine and roast on low flame, then grind into a fine powder)
• 1 tablespoon extra-virgin olive oil
• Sea salt as needed

Method:

In a large saucepan, add soaked beans (do not drain) and salt. Bring to boil, reduce heat, cover, and let it simmer until beans are tender. Set aside.

In a separate saucepan, combine couscous and salt with 1½ cup of water.  Bring to boil, then cover with a lid. Then remove from heat and let it steam for 10-15 minutes. Set aside.

Preparing the salad dressing:

In a bowl, add lime juice, honey, sweet and chili sauce, pomegranate molasses, roasted combination of spice powder, olive oil, and sea salt. Whisk together to make the sauce. Set aside.

Assembling the salad:

In a large serving bowl, add couscous, beans, lettuce, onion, pomegranate, cucumber, parsley, chili, and prepared dressing. Mix well and serve with a fresh mint leaf and a lime wedge.