couscous with pomegranate, mint and pine nuts
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.
prep time
35 Min
cook time
10 Min
method
---
yield
6 serving(s)
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1/2 teaspoon sea salt
- 1/2 cup diced fresh fennel
- 1 tablespoon minced fresh mint
- 1/3 cup toasted pine nuts
- 3 cups cooked Israeli or whole wheat couscous
- Seeds - from 1 pomegranate
How To Make couscous with pomegranate, mint and pine nuts
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Step 1In a large mixing bowl whisk together olive oil, vinegar, salt, fennel, fresh mint and pine nuts.
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Step 2Add couscous and gently incorporate dressing with couscous with a fork.
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Step 3Add pomegranate seeds and fold gently with a spoon.
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Step 4Allow salad to remain at room temperature for 30 minutes so that the flavors can blossom.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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