I am not sure that I have mentioned this before, but I sometimes order a box of local farm-grown vegetables. The last box contained 2 pomegranates. They have been sitting in my fruit bowl for a couple of weeks, and I decided I better do something with them before they go rotten. I was going to make a chicken breast dish with them, and I may still do with the second one, but meanwhile I ended up with a number of ripe avocado pears in my fridge. Avocado – pomegranate, ooh the colors would look so good, and the textures would really compliment each other. So the salad started happening. I headed to the fridge and there I saw some fresh mint, and a container with a little left-over cooked Israeli couscous. Aha, the salad was getting better by the moment. I can only say that the final product really worked. The flavors were literally popping out at you. The crunch of the pomegranate seeds and the fresh garden peas together with the smoothness of the avocado, was just perfect with the slight saltiness of the olives.
Avocado, Pomegranate, and Israeli Couscous Salad
1 cup cooked Israeli Couscous
1 slicing tomato diced
1 cup fresh garden peas
2 avocado pears diced
10 – 15 Kalamato black olives sliced
Seeds of 1 pomegranate
2 Tbs. fresh mint, torn into small pieces
juice of 1 lime
salt and pepper to taste
Place the couscous, tomato, peas, avocados, olives and pomegranate seeds in a salad dish.
To prevent the mint from going brown, which happens when you cut it with a knife, tear the fresh leaves into small pieces and add to the salad mix.
Rub the lime before cutting it in half, to release the juices, and then cut and squeeze the juice of the whole lime over the salad ingredients.
Season with salt and pepper and combine all the ingredients together.
Cover and refrigerate till you are ready to serve it.
This salad is really versatile. It goes well to serve with your Shabbat dinner or with a delicious barbecue of grilled steak, chops, boeries or chicken from www.grillerspride.com or even some delicious grilled fish. Enjoy.