Couscous Salad with Chickpeas

Instructions:

1. Combine the dry couscous, boiling vegetable broth, and 1 tablespoon of olive oil in a saucepan. Stir once, cover tightly with a lid, and remove from heat. Note: The oil prevents the grains from sticking together.
2. Let the couscous sit undisturbed for 5 to 10 minutes. You should smell a mild, nutty aroma as the steam works.
3. Fluff the grains gently with a fork until light and airy. Note: Don't use a spoon, as it can smash the grains.
4. Dice the cucumber, tomatoes, and onions into uniform 1/4 inch pieces. Ensure the cucumber feels snap crisp.
5. In a small jar, whisk together 1/4 cup olive oil, lemon juice, apple cider vinegar, honey, minced garlic, and dried oregano until emulsified. The dressing should look velvety and opaque.
6. While the couscous is still slightly warm, pour the dressing over the grains and toss. Note: Warm grains absorb flavor much faster than cold ones.
7. Fold in the chickpeas, cucumber, tomatoes, red onion, Kalamata olives, and fresh parsley.
8. Gently stir in the crumbled feta cheese and torn mint leaves.
9. Garnish with pomegranate seeds just before serving. The seeds should look like little red jewels on top of your Couscous Salad.