This is but an example of some of the many ingredients you can use to toss with cous cous or a grain to make into a salad.
A friend of mine prefers to use dried cranberries or cherries in place of the pomegranates. Really, the combinations are endless and you are only limited by the ingredients in your pantry and your imagination. Think color when adding new ingredients for a bright and inviting salad.
2 cups, dry whole wheat cous cous
1 cup, dry, wild lake rice (I used Trader Joe's)
4 teaspoons sunflower seed butter
1/4 cup red wine
3 tablespoons extra virgin olive oil
2 tablespoons zest of lemon
2 tablespoons fresh lemon juice
2 cloves garlic, pressed or smashed fine
1/3 cup fresh grated grana padano or parmesan cheese
1/3 cup pomegranate jewels
3 tablespoons chopped chives
1 tablespoon chopped fresh cilantro leaves
1 cup frozen baby peas, unprepared
1/4 cup pine nuts (pignoli) toasted (see note)*
1 -- Prepare cous cous and wild rice according to package instructions. Combine in large bowl.
2 -- In separate bowl, whisk together sunflower seed butter, red wine, olive oil, lemon zest, lemon juice and garlic to make a dressing.
3 -- While cous cous and rice are still warm, combine with dressing. Stir well.
4 -- Add cheese, again stirring to thoroughly combine.
5 -- Toss in pomegranate, chives, cilantro, baby peas and pine nuts.
6 -- Refrigerate several hours before serving. Serve alone or atop a bed of baby spinach (or other green).
*Note: To toast pine nuts, place in dry skillet or sauté pan on the stove top. Stir frequently until the kernels have begun to brown. Watch carefully; I have burned more pine nuts than I'd like to admit~
Recipe makes eight, 1 cup servings. Nutritional info per serving:
****Nutritional data calculated per ingredients use and deemed close but not necessarily exact.**