Couscous with Pomegranate, Mint and Pine Nuts

Cyndy Hinton

By
@PeaNut

Take the pomegranate and score it in quarters just through the skin. Take a sharp knife to the top of the pomegranate and it will pop open. Take each quarter and turn upside down in the palm of your hand over a bowl. Hit the back of the pomegranate with a wooden spoon and the seeds will pop out.


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Rating:
★★★★★ 2 votes
Serves:
6
Prep:
35 Min
Cook:
10 Min

Ingredients

2 Tbsp
extra-virgin olive oil
3 Tbsp
red wine vinegar
1/2 tsp
sea salt
1/2 c
diced fresh fennel
1 Tbsp
minced fresh mint
1/3 c
toasted pine nuts
3 c
cooked Israeli or whole wheat couscous
Seeds
from 1 pomegranate

Step-By-Step

1In a large mixing bowl whisk together olive oil, vinegar, salt, fennel, fresh mint and pine nuts.
2Add couscous and gently incorporate dressing with couscous with a fork.
3Add pomegranate seeds and fold gently with a spoon.
4Allow salad to remain at room temperature for 30 minutes so that the flavors can blossom.

About this Recipe

Course/Dish: Pasta Sides, Fruit Sides
Other Tag: Quick & Easy