Serves 2

This tabbouleh pairs whole wheat couscous with refreshing mint and parsley, plus a crunch from the beautiful red pomegranate seeds. Lightly seasoned with lemon juice and olive oil, all the bright flavors shine. Pomegranate seeds help decrease stiffness in the arteries, promoting optimal blood flow and vascular health. This salad easily accompanies any dish as a cooling, beautifully flavored, and textured addition.

Instructions:

1. In a small saucepan, bring the water to a boil. Remove the pot from heat, add the couscous, and stir. Cover for 5 minutes and then fluff with a fork.
2. In a large serving bowl, combine the couscous, parsley, mint, lemon juice, olive oil, pepper, and pomegranate seeds. Mix well and serve. The tabbouleh can also be stored in an airtight container in the refrigerator for up to 3 days.