Serves 12

Ingredients

Base Salad

2 cups Lebanese couscous

2 teaspoons kosher salt (for boiling water)

1 cup diced cucumber

1 cup cherry tomatoes (quartered)

½ cup Kalamata olives (pitted and sliced)

4 scallions, finely sliced

1½ cups canned chickpeas (rinsed and drained)

10 fresh mint leaves, chopped

Protein & Cheese Additions

2 cups cooked chicken breast, diced or shredded (grilled or poached for best flavor)

1 cup crumbled feta cheese (or halloumi cubes if you prefer a firmer, grilled option)

Dressing

1 tablespoon pomegranate molasses

1 teaspoon crushed dried mint

1 clove garlic, minced

Juice of 1 lemon

1 tablespoon rice vinegar

3 tablespoons extra virgin olive oil

½ teaspoon kosher salt (plus more to taste)

Freshly ground black pepper

Optional Garnishes

Toasted pine nuts or slivered almonds (for crunch)

Fresh parsley alongside the mint

A drizzle of yogurt–tahini sauce if serving as a main dish

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Method

1. Cook the couscous:

   In a large saucepan, bring salted water to a boil. Add couscous and cook until al dente, about 8–10 minutes. Drain and cool to room temperature.

2. Assemble the salad base:

   In a large bowl, combine couscous, cucumber, tomatoes, olives, scallions, chickpeas, and chopped mint.

3. Add chicken & cheese:

   Fold in diced chicken and crumbled feta (or grilled halloumi cubes).

4. Make the dressing:

   In a small bowl, whisk together pomegranate molasses, dried mint, garlic, lemon juice, rice vinegar, olive oil, salt, and pepper. Adjust seasoning to taste.

5. Combine & serve:

Pour dressing over the salad and mix well. Garnish with extra fresh mint, toasted nuts, or a drizzle of yogurt–tahini sauce if desired. Serve chilled or at room temperature.