Pomegranate Pistachio Couscous Salad

  • 1 1/2 cups water
  • 1/2 tsp cinnamon
  • 3 Tbsp olive oil, divided
  • 2 Tbsp dried currants
  • 1 cup couscous
  • 2 Tbsp orange juice
  • 1 tsp light brown sugar
  • 1/4 tsp salt, or to taste
  • 2 Tbsp chopped fresh mint or cilantro
  • 3 Tbsp chopped unsalted pistachios
  • 1/2 cup pomegranate seeds
  • 2 tsp lemon zest

In medium saucepan, boil water and then add cinnamon, currants, 1 Tbsp olive oil and salt.  Stir in the couscous, cover and remove from heat.  Let stand for 5 10 minutes until the water is absorbed.  Transfer to a large bowl and fluff with a fork.  Allow to cool to room temperature.  To make dressing, combine the remaining 2 Tbsp olive oil, orange juice, light brown sugar, and salt in a small bowl or jar.  Add the mint or cilantro, pistachios, half of the pomegranate seeds and the lemon zest to the couscous.  Pour dressing over salad and toss.  Sprinkle remaining pomegranate seeds over top.