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Pomegranate Couscous Salad

INGREDIENTS:

cup golden raisins

2 teaspoons apple juice orange

juice or water

1 cup dry couscous (not Israeli couscous)

1 teaspoon kosher salt

1 . cup boiling water

1 teaspoon margarine

2 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil

4 scallions thinly sliced

on the bias

ó cup parsley leaves chopped

. cup mint leaves chopped

ó cup pomegranate seeds

 

DIRECTIONS:

This is a really delicious salad or side dish

served room temperature. Pairs nicely with

chicken or fish. If you want to make it a dairy

dinner add some crumbled feta cheese for a

complete meal.

Place golden raisins and juice (or water) in

a small microwave-safe container. Cover

with plastic wrap and cook in microwave

for 30 seconds on high power. Remove

from microwave and set aside. (This will

rehydrate raisins, making them plump and

delicious.) In a medium bowl, combine

couscous and salt. Add boiling water, stir

and cover with plastic wrap for 10 minutes.

Uncover, add margarine and stir with a fork

till fluffy.

Whisk together lemon juice and olive oil

and pour over warm couscous. Stir well. Add scallions, parsley, mint and golden

raisins. Stir to combine. Taste and season with a bit more salt, if needed and a

generous grind of fresh black pepper. Scatter pomegranate seeds over top of salad.

Garnish with fresh mint leaves, if desired. Serve warm or at room temperature.