POMEGRANATE CUCUMBER & FETA SALAD

Citrus Mint Vinaigrette: Whisk clementine juice with vinegar, honey, mustard powder, salt and pepper; whisk in oil until emulsified. Whisk in mint and set aside. Bring broth and salt to a boil in medium saucepan. Stir in couscous; cover and remove from heat. Let stand for 5 minutes. Fluff with fork into large bowl and allow to cool to room temperature.

Add cucumber, pomegranate arils, feta and red onion to the bowl; toss to combine. Drizzle with dressing to taste and toss until coated. Garnish with mint, if using. (Make-ahead: Salad can be prepared and stored in refrigerator for up to 3 days.)

TIP: Choose pomegranates that are a deep purplish-red colour and feel heavy, as they will have more arils. Score around the centre of the pomegranate; use hands to break apart into 2 halves. Use knife to make cuts along the segment lines to open up each half, exposing arils. Hold fruit, cut-side down, over bowl and whack with a wooden spoon to release seeds. Pick out and discard any white flesh, as it is bitter. A pomegranate should Yield between 1 1/2 to 2 cups of arils. Store extra arils in an airtight container for up to 5 days in the refrigerator.