Minted Couscous with Pomegranate Recipe

"A very simple and quick cooking side dish with tons of flavor. I love couscous, it is done it just minutes; and, is a nice change from the more traditional rice or potatoes. Served warm; but, I actually prefer it served room temperature or chilled. Pomegranates can be very "intimidating;" but honestly, they aren't that hard to deal with. And, many stores these days carry the seeds already packaged - a great time saver. This is also a great dish to entertain with, potlucks, or BBQ's since it doesn't have to kept warm or refrigerated."

Step by Step Method

Step 1

Couscous ... Toasting the couscous isn't necessary - but, it takes 2 minutes and adds lots of flavor. Add the couscous to the pot you plan to cook the couscous in; and bring to medium high heat. Let the couscous toast a a minute or two (stirring often); then, remove to a plate or bowl on the side as you boil the water. Honestly, I use a paper towel.

Step 2

Add, the water to the pot along with 1 tablespoon of olive oil, and bring to a boil. Then, add the couscous, stir to combine; and, remove from the heat, cover, and let the couscous set 5-7 minutes until all the water is absorbed. Don't uncover the pot, let the heat do it's thing.

Step 3

Finish ... Fluff the couscous using a fork. Then, add the onions, pomegranate, sunflower seeds, mint, remaining olive oil, 1 tablespoon fresh lime juice, and a pinch of both salt and pepper, and toss lightly to combine. If you want, add a bit more fresh lime juice (to taste), and a bit more salt and pepper, also to taste.

Step 4

Note: There are many different ways to remove the pomegranate seeds. Choose whichever method you like best. Cutting it in half, then hitting the pomegranate with the back of a wooden spoon is probably the most common. Just make sure to do this in the sink; and DO NOT wear white - it will splatter.