Sweet Pomegranate Couscous

Anna B.

By
@AnnaBrav

In a matter of minutes, juice of pinkish-rose tone is thoroughly absorbed by hundreds of tiny grains of coarsely-ground pasta made of a type of wheat called semolina. The tartness of pomegranate is wonderfully complemented by the sweetness of melted into couscous carob chips (or white chocolate chips). The outcome is a delightful and nutritious treat, perfect for enjoying with any amount of sweetened plain Greek yogurt. If desired, add some eye-catching vibrancy to this dish by topping it with a few pomegranate seeds or chopped raspberries and wait for your family to devour it!


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Comments:

Serves:

3-4

Prep:

5 Min

Cook:

5 Min

Method:

Stove Top

Ingredients

2/3 c
100% pomegranate juice
2 Tbsp
whole carob chips (or substitute 1 tablespoon mini white chocolate chips)
1/3 c
whole-wheat couscous

Directions Step-By-Step

1
Bring pomegranate juice to a gentle boil. Remove from heat.
2
Add couscous and carob chips. Cover and let stand until all the liquid is absorbed, about 5 minutes. Fluff with a fork.
Serve over sweetened plain Greek yogurt and top it with pomegranate seeds or chopped raspberries, if desired.

About this Recipe

Course/Dish: Other Breakfast
Main Ingredient: Pasta
Regional Style: Moroccan
Other Tags: Quick & Easy, For Kids, Healthy