Israeli Couscous & Lobster Salad
by Angelica Mastellos on April 21, 2021
Ingredients
- 1 cup Israeli couscous
- 1 medium pomegranate, seeded
- 1 cucumber, seeded and diced
- 1 mango, diced
- 1 small red onion, diced
- 2 tbsp parsley, chopped
- 1 tbsp chives, sliced
- 1 tbsp mint, chopped
- 1½–2 lbs lobster claw, leg and knuckle meat
- 4 tbsp white wine vinegar
- ¼ cup good extra virgin olive oil
- 1 tsp dry mustard
- Salt and pepper to taste
Directions
- Boil one quart of lightly salted water. Add couscous and cook for eight to ten minutes, or until tender.
- Drain and rinse and pour in a large bowl. Add remaining ingredients, mix well and serve. For better flavor, allow to rest in the refrigerator for one hour before serving.
