This healthy, yummy, and quite festive looking salad is our version of Ottolenghi's Barley & Pomegranate Salad which he published in his first vegetarian cookbook, Plenty. We've mixed it up a bit by using Israeli cous cous in place of the barley, which considerably lightens up the dish. It's a surprisingly refreshing addition to any meal--try pairing it with red meat like lamb. Its vinegary bite cuts through fat and cleanses the palate.
1 1/3 cup Israeli cous cous, dry
4 celery stalks, diced
3 tbsp olive oil
2 tbsp sherry vinegar
1 large garlic clove, minced
1/2 tsp ground allspice
3 tbsp chopped parsley
seeds from 1 extra large pomegranate
Cook the cous cous according to the package instructions, making sure to toast in olive oil first to create a round flavor. While the cous cous is still hot, add the celery, olive oil, vinegar, garlic, allspice, and salt and pepper. Stir and wait for the cous cous to cool completely. It may seem like a lot of liquid, but cous cous absorbs dressing like a champ, so fear not!
Once the cous cous mixture is at room temp, add the parsley and pomegranate seeds. Serve cold.