Pomegranate Israeli Couscous

By laurenzembron

An easy and quick side dish of chewy couscous and juicy pomegranate.

Ingredients

• 1 cup uncooked Israeli couscous (also labeled as pearl couscous)
• 1 cup pure pomegranate juice
• 1 cup water
• 1/2 cup sliced toasted almonds
• 1 cup pomegranate arils (seeds) (hold 1/2 of a pomegranate cut side down over a large bowl and firmly hit the skin side with a spoon until the seeds fall out into the bowl)
• 1 Tbsp olive oil
• 1 tsp cider vinegar
• 1 tsp maple syrup
• Kosher salt and black pepper

Preparation

Step 1

Combine couscous, pomegranate juice and water in a medium saucepan set over medium-high heat. Bring to a boil.

Reduce heat to low and simmer, uncovered, until most of the the liquid is absorbed, about 10-12 minutes, stirring occasionally. Remove from heat, cover, and let sit for 5 minutes.

Meanwhile, whisk together the olive oil, vinegar, maple syrup, and salt & pepper to taste.

Stir in toasted sliced almonds and pomegranate arils. Toss with the vinaigrette. Taste and add salt and pepper, if desired.

Serve warm, at room temperature, or cold.