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couscous with pomegranate, mint and pine nuts

(2 ratings)
PeaNut avatar
Recipe by
Cyndy Hinton
@PeaNut
Franklin, TN

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.

(2 ratings)
yield 6 serving(s)
prep time 35 Min
cook time 10 Min

Ingredients For couscous with pomegranate, mint and pine nuts

  • 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

  • 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.
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