Mediterranean Pearl Couscous Salad with Feta and Pomegranate

1.Cook the pearl couscous: In a small saucepan, bring the vegetable broth (or water) and 1 tablespoon of olive oil to a boil. Stir in the pearl couscous, reduce heat to low, cover, and simmer for 8-10 minutes, or until the liquid is absorbed and the couscous is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and spread onto a baking sheet to cool slightly.

2.Prepare the vinaigrette: While the couscous cooks, whisk together the 1/4 cup extra virgin olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl until well emulsified. Taste and adjust seasoning if necessary.

3.Assemble the salad base: In a large mixing bowl, combine the slightly cooled pearl couscous and the chopped baby spinach. The residual heat from the couscous will slightly wilt the spinach.

4.Dress the salad: Pour about three-quarters of the lemon vinaigrette over the couscous and spinach mixture. Toss gently until everything is lightly coated.

5.Incorporate remaining ingredients: Gently fold in the crumbled feta cheese, pomegranate seeds, chopped mint, and toasted slivered almonds (if using).

6.Final seasoning and serving: Taste the salad and add more dressing if desired. Serve immediately for a slightly wilted texture, or chill for 15 minutes to allow the flavors to meld before serving.