This vegan couscous salad with sweet orange dressing is packed with bright fall and citrus flavors.
In a medium saucepan, bring water, butter, sage, and rosemary to a boil.
Once boiling, add couscous and stir quickly, cover, and remove from heat. Let stand for 4 minutes and fluff once cooked.
While the couscous cooks, put together your dressing. You can either whisk all of the ingredients from orange juice to orange zest together in a bowl or do as I do and add them to a mason jar and shake what your mama gave ya*.
Assemble your salad with arugula, the fluffed couscous, 1/4 of the chickpeas, 1/4 of the pomegranate seeds, and dressing to taste. Top with green onions if desired.
If making ahead of time or for meal prep, I keep the pomegranate seeds and dressing separate from the couscous and chickpeas in case I want to heat the latter up in the microwave real fast.
*put a lid on the jar (important) and shake until contents are well mixed