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Israeli Cous Cous Salad

Israeli Cous Cous Salad with Wild Mint, Dill Oil, Fennel, Pomegranate, Pumpkin Seed, and Cranberries

Created by: Chef Michael Beaule

This dish is also nice served as a side for the Pan-Seared Chicken Breast with Yarrow and Brown Butter.


2 cups Israeli cous cous
4 cups vegetable stock
½ cup of shaved fennel bulb
½ cup of pomegranate seeds
¼ cup toasted pumpkinseeds
¼ cup sundried cranberries
½ tsp. wild mint powder
1 tsp. fresh dill
1 lemon, juice, and zest
2-3 Tbsp. olive oil
1 Tbsp. honey
Salt and pepper to taste


- Combine cous cous and stock in a pot. Bring to boil, then reduce to a simmer and cover. Cook until all liquid is absorbed, remove from heat and cool to room temperature.
- Toss all ingredients together with the cous cous. Adjust seasoning to personal tastes.
Serve as is with microgreens or other mixed greens.

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