Updated Dec 15, 2014Chatelaine
- Combine couscous with salt in a medium bowl and add 1 cup boiling water. Stir and cover with a kitchen towel. Let stand for 5 min.
- Fluff couscous gently with a fork. Stir in lemon juice and oil, then parsley, mint and pomegranate seeds. Stir until evenly mixed. Best at room temperature. Serve with Middle eastern crispy chicken.