Minted Couscous with Pomegranate

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.

Step 5: Serve ... This can be served warm, room temperature, or chilled. It is a great side dish with just about anything. ENJOY!