Instructions: In a large mixing bowl whisk together olive oil, vinegar, salt, fresh mint, fennel, pine nuts and zaatar if available. Add couscous and gently incorporate dressing and couscous with a fork.

Add pomegranate seeds and again gently fold through but this time with a spoon. Allow salad to remain at room temperature for a half an hour so that flavors can blossom.

This recipe yields 4 to 6 servings.

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