Think of this as a kind of pasta salad, with large Lebanese couscous as the star! The variety of fresh vegetables add so much color, flavor and texture. And those chickpeas! They pack protein, fiber, and a flavor we love. This salad is excellent for cookouts, holiday gatherings, and everyday meals at home. Make a batch and enjoy for several days, a great lunch or snack as well as a side dish people go crazy over! The couscous can be made a day in advance and chilled (drained).
In a large saucepan, bring water with the salt to boil. Add the dry couscous and cook until al dente, about 8-10 minutes. Drain and cool to room temperature.
In a 12-inch serving dish or bowl, combine the couscous, cucumber, tomato, olives, scallions, and chickpeas.
In a small bowl, whisk the pomegranate molasses, dried mint, garlic, lemon juice, rice vinegar, olive oil, salt, and pepper. Taste and adjust seasoning as needed.
Pour the dressing over the salad and mix to combine thoroughly. Top with fresh mint and serve.