Pomegranate salad

Difficulty: 1/5

Preparation and cooking time: 1 hour

Servings: 4

Cost per serving: $2.55 (total cost: $10.20)

Cost per 2000 kcal: $7.77

Nutrition facts per serving
CALORIES PER SERVING (kcal): 658         (calories in whole recipe: 2632)
Proteins	34%	18.8g	Protein: lysine	35%	0.7g
			Protein: methionine	37%	0.3g
			Protein: isoleucine	43%	0.7g
Carbohydrates	73%	94.7g	Fibers	40%	15.1g
			Net carbs	n/a	79.6g
			Sugars	n/a	22.0g
Fats	42%	27.5g	Omega-3	9%	0.1g
			Omega-6	26%	4.5g
			Saturated fats	n/a	4.5g
Vitamin B1	46%	0.6mg	Vitamin B2	21%	0.3mg
Vitamin B3	43%	6.9mg	Vitamin B5	46%	2.3mg
Vitamin B6	55%	0.7mg	Folate	35%	141.3μg
Vitamin A	3%	24.7μg	Vitamin C	25%	22.5mg
Vitamin E	17%	2.5mg	Vitamin K	91%	109.6μg
Vitamin B12	/	/	Vitamin D	/	/
Calcium	8%	77.3mg	Copper	159%	1.4mg
Iron	77%	6.2mg	Magnesium	60%	238.8mg
Manganese	136%	3.1mg	Phosphorus	91%	638.5mg
Potassium	26%	1203.5mg	Selenium	131%	72.1μg
Zinc	52%	5.8mg	Sodium to taste

Ingredients:

FOR THE SALAD

• 1 1/2 cups whole-wheat couscous
• 2 cups water
• Arils from 1 pomegranate
• 1 cup roughly chopped cashews
• 1/4 cup chopped fresh parsley leaves
• 1/8 cup chopped fresh mint
• 2 thinly sliced pears
• 2 thinly sliced avocadoes

FOR THE DRESSING

• 2/3 cup apple cider vinegar
• 1/2 tsp cinnamon powder
• Salt
• Black pepper

Instructions:

• In a small pot, bring 2 cups of water to a boil. Turn off the heat, add the couscous, and let sit for 5 minutes. Once ready, transfer the couscous into a bowl and put in the fridge to cool off for 45 minutes.
• Once the couscous is cold, combine all of the salad ingredients in a large bowl except for the pear and the avocado.
• In a small cup, combine all of the dressing ingredients together. Add salt and black pepper to taste.
• Stir the dressing in the salad until evenly mixed.
• Top with slices of pear and avocado.

Serving:

On a plate, serve some salad. Drizzle some additional dressing on top of the pear and avocado slices. Sprinkle additional cashews for extra nuttiness.