Couscous with Pomegranate, Mint and Pine Nuts

1
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.

Rating:

★★★★★ 2 votes

Serves:
6
Prep:
35 Min
Cook:
10 Min

Ingredients

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  • 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

How to Make Couscous with Pomegranate, Mint and Pine Nuts

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.

Printable Recipe Card

About Couscous with Pomegranate, Mint and Pine Nuts

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




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