Remove the seeds from the pomegranate (look to my blog for advice on this).
Add 3 cups of water plus a pinch of salt to a medium saucepan and bring it to a boil. Add the rinsed couscous, stir, reduce the heat and cover. Allow the couscous to simmer until the liquid is absorbed (15 minutes). For best results , follow the package instructions.
While the couscous is cooking, prepare the dressing by combining 1 cup lemon juice, 2 tsp. grated ginger, ½ tsp. salt and ½ - 1 tsp. red chili flakes and ¼ tsp. ground black pepper in a small bowl.
Prep the green onions, parsley and mint. Add these ingredients, plus the pomegranate seeds and pistachios to a medium salad bowl.
Once the couscous is done, allow it to cool. I find it easiest to transfer it to a small mixing bowl and stir it a few times. Once it has cooled a bit, add the dressing to the couscous and mix well.
Add the couscous to the rest of the salad ingredients and mix well.
The prep time includes 10 minutes to cool the pearl couscous.
You can use regular couscous for this salad or if you want a gluten free option, use quinoa in the same amounts (2 cups).
You take a twist on the dressing by adding ½ cup of lemon juice and ½ cup of lime or even orange juice.