April 8th, 2012
In a large mixing bowl whisk together olive oil, salt, fresh basil, fennel, and dried tomatoes. Boil 2 cups of water in a deep saucepan and add couscous to it, mix and cover firmly. Let set for a couple of minutes.
When couscous is soft and has absorbed all water gently incorporate dressing with a fork. Add pomegranate seeds and again gently fold through but this time with a spoon.
Allow salad to remain at room temperature for a half an hour so that flavours can blossom. Finally, toss in toasted pine nuts and enjoy.