Couscous With Pomegranate Mint And Pine Nuts Recipes

GOATS CHEESE AND POMEGRANATE COUSCOUS WITH PINE NUTS

Steps:

• Place the couscous in a large bowl and cover with the hot stock.
• Set aside for 10 minutes until the grains are tender and all the liquid has been absorbed.
• Mix together the dressing of olive oil, molasses and lime juice.
• Fluff up the couscous using a fork.
• Gently stir through the cheese, pomegranate seeds, herbs and pine nuts.

COUSCOUS WITH POMEGRANATE, MINT AND PINE NUTS

Steps:

• 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.

COUSCOUS WITH PINE NUTS AND MINT

Steps:

• Heat the oil and butter in a large saucepan over medium heat. Add the onion and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until tender but not browned. Add the stock and bring to a boil. Stir in the couscous, 1 teaspoon salt, and 1/2 teaspoon pepper and remove from the heat. Cover the pot tightly and allow the couscous to steam for 10 minutes. Fluff the couscous with a fork and stir in the mint and pine nuts. Taste for seasonings and add about 1 teaspoon salt, depending on the saltiness of the stock, and 1/2 teaspoon pepper. Serve hot.