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.


pinch tips: Perfect Pasta Every Time


Rating:

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

Directions Step-By-Step

1
In a large mixing bowl whisk together olive oil, vinegar, salt, fennel, fresh mint and pine nuts.
2
Add couscous and gently incorporate dressing with couscous with a fork.
3
Add pomegranate seeds and fold gently with a spoon.
4
Allow 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