Ingredients

• honey vinaigrette sauce
• 1/2 cup couscous
• about 1/2 cup boiling broth
• 1 tablespoon each of chopped fresh herbs, such as parsley and basil
• 2 handfuls arugula (50 g)
• 4 tablespoons pine nuts
• 1/2 pomegranate
• 10 red grapes
• about 60 g goat cheese
• several tablespoons grated Parmesan or Grana Padano

Preparation

1. Prepare honey vinaigrette sauce (from double portion, can be made without garlic). Pour couscous into a salad bowl and cover with boiling broth 0.5 cm above the grain surface, set aside for 10 minutes to soak (couscous should absorb all the broth and be fluffy). Mix and add fresh herbs, season with salt and freshly ground black pepper.
2. Rinse arugula, dry, cut off hard stems and add to the salad bowl with couscous. Add pine nuts toasted in a pan, pomegranate seeds and grapes halved (remove seeds if present).
3. Mix with grated or crumbled goat cheese. Just before serving, drizzle salad with vinaigrette and sprinkle with grated Parmesan. Season with salt and pepper if needed.