couscous with pomegranate and pine nuts salad recipe
By: Maryam Mohammed
Recipe date: 24/04/2015
1 cup couscous
1 cup water, chicken or vegetable stock, boiling
1 pomegranate, seeded
1/2 cup pine nuts
1/4 cup olive oil
1 lemon, juice
salt and pepper, to taste
Optional: fresh coriander, for garnish
Place the couscous in a medium-sized bowl.
Pour the hot water or stock over the couscous, stir once, then immediately cover the bowl with plastic wrap and set aside for 10 minutes.
In a small frying pan, dry toast the pine nuts over medium-low heat, shaking constantly, until golden brown.
Remove the plastic wrap from the couscous.
Use a fork to gently fluff up the grains.
Add the olive oil, lemon juice, salt and pepper, to taste, and stir to combine.
Serve sprinkled with the pomegranate seeds, toasted pine nuts, lemon wedges and fresh coriander, if using