- Boil 1 cup water with salt to taste.
- Add 1 cup ‘Jiwa Couscous’, cover, and set aside.
- After 10 minutes, fluff with a fork and allow it to cool.
- Tip in 1 tbsp extra virgin olive oil, 1 tbsp lemon juice, 1 tsp black pepper, 1 tbsp chopped garlic, 1 tsp lemon zest, and salt to taste.
- Add few halved cherry tomatoes, diced cucumber, 1tbsp pomegranate seeds, and ¼ cup chopped parsley and toss well.
- Get bowl-ed over by the tangy simplicity of this bhel-style salad.