Best 7 Couscous With Pomegranate Mint And Pine Nuts Recipes

JEWELED COUSCOUS RECIPE WITH POMEGRANATE AND LENTILS

Steps:

• Wash the lentils under cold running water. Drain.
• Place the lentils in a saucepan and add 3 cups of water. Bring to a boil, then reduce to simmer for 30 minutes until the lentils cook through (they should absorb all the water). Add a pinch of salt and remove from heat.
• While the lentils are cooking, make the couscous. In a saucepan, bring the vegetable broth to a boil. Remove from heat then stir in couscous, turmeric, pinch of salt, 1/2 tbsp olive oil. Cover and let sit 5 minutes to finish cooking. Fluff with a fork and give it a try. If needed, stir in just a little more boiled vegetable broth.
• In a large cast iron skillet like this one, heat 2 tbsp olive oil. Add the mushrooms. Cook for 4 minutes on high, tossing occasionally, until the mushrooms begin to gain color. Reduce heat to medium-high, and stir the onions and garlic and cook a couple more minutes.
• In the same skillet, add in the cooked lentils and couscous. Add salt, cinnamon, paprika, cardamom, coriander, and black pepper. Mix the pomegranate molasses and lemon juice with 1 tbsp olive oil, and add the liquid to the skillet with the couscous and lentil mixture. Toss to combine. Cook on medium, stirring regularly until warmed through.
• Remove from the heat and add the remaining ingredients. You can transfer to a larger mixing bowl, and using a large wooden spoon, mix to combine. Transfer the couscous to a serving platter and garnish with more pomegranate seeds and 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.

COUSCOUS WITH PINE NUTS, CORIANDER & RAISINS

Steps:

• Put the couscous in a medium-sized bowl, pour over the stock, cover with cling film, and leave to stand for 5 mins. Meanwhile, toast the pine nuts in a dry pan for a few mins, until pale golden.
• Fluff up the couscous with a fork, add all the remaining ingredients and mix well to combine.

HERBY COUSCOUS WITH CITRUS & POMEGRANATE DRESSING

Steps:

• Place the couscous in a shallow bowl, then pour over 200ml boiling water. Cover the bowl with cling film, then leave for 5 mins until the couscous has swelled up and absorbed all of the water. Ruffle with a fork to separate the grains, then stir through the pomegranate seeds and herbs.
• Make a dressing by mixing together the orange juice, white wine vinegar and olive oil, then stir into the couscous. Season well with salt and serve.

MINTED COUSCOUS WITH CURRANTS AND PINE NUTS

Steps:

• Bring broth and butter to boil in medium saucepan. Remove from heat; stir in couscous. Cover, let stand 5 minutes. Fluff couscous with fork. Transfer to bowl. Add currants, pine nuts, green onions, mint and dill; stir to blend. Season with salt and pepper.

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.