Serves 2-3; can be multiplied.
For the pomegranate vinaigrette dressing:
2 Tbsp pomegranate vinegar (or use fig vinegar, or red wine vinegar, champagne or balsamic)
1 tsp Dijon mustard
2 Tbsp extra virgin olive oil
Pinch of fresh black pepper
For the salad:
2 cups cooked Israeli couscous (or use orzo or another leftover cooked small pasta, or use regular couscous)
1 yellow bell pepper, diced
1 small cucumber, diced (I like the small Persian cucumbers)
1 large plum tomato, diced
12 medium black olives, halved
2 large basil leaves, sliced thinly
2-3 tsp chopped fresh parsley
In a jar with a tight-fitting lid, combine all of the dressing ingredients. Shake the jar vigorously, to emulsify (thicken) the dressing, and set aside.
Toss together all of the salad ingredients in a medium mixing bowl. Drizzle with as much of the salad dressing as you like, and stir gently to combine.
Serve at room temperature, or refrigerate for up to 1 day.