I keep on admiring the beautiful pomegranates in the shops – they look so tempting with the expectation of those beautiful little rubies inside. So, I’ve been thinking of a way to use these little jewels in an exciting way.
This jewelled couscous is colourful, tasty, and a great way to make a statement. Ideal served at room temperature as either a side-dish or a salad. A perfect little pop of colour in these bleak, cold winter months.
Jewelled Couscous (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
serves 4-6
- 1 cup of couscous
- 1 cup of water
- 2 tbsps lemon juice
- 1 tbsp vinegar
- 3 tbsps extra virgin olive oil
- 1/2 tsp salt
- pepper, to taste
- 1 handful of sunflower seeds, toasted
- 2 spring onions, sliced
- 1/2 a pomegranate
- 1 handful sultanas (optional)
- 1 large handful parsley, roughly chopped
– Pour the couscous into a flat-ish bowl
– Place water, lemon juice, vinegar, olive oil, salt and pepper into a saucepan and bring to the boil.
– Once boiling, pour over the couscous. Cover and let stand for 20 minutes.
– Fluff up the couscous with a fork and add the other ingredients.
– Serve at room temperature
8 Responses
That looks delicious. Too bad I processed all my pomegranates into juice sitting in my freezer waiting for it to be turned into jelly or syrup.
Pity but pomegranate syrup and jelly sounds delicious!
This looks amazing! You might like this handy-dandy pomegranate de-seeder gadget I found and wrote a poste about….http://applesandsawdust.wordpress.com/2013/01/15/power-snack/
Interesting…. I’ll check it out as de-seeding pomegranates is such a pain! Thanks for the suggestion 🙂
Cutting the pomegranates in half and placing them in a bucket or pan of water makes it easy to get the seeds out.
Great tip. I used a teaspoon and made a huge mess…. Next time I’ll try your way… 🙂
So pretty! I have several pomegranates in the house right now. Putting them in couscous is such a good idea!
🙂