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Couscous With Pomegranate, Mint And Pine Nuts Recipe - Cooking Index

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Couscous With Pomegranate, Mint And Pine Nuts

Type: Rice
Courses: Side dish
Serves: 4 people

Recipe Ingredients

2 tablespoons 30mlExtra-virgin olive oil
3 tablespoons 45mlRed wine vinegar
1/2 teaspoon 2.5mlSea salt
1 tablespoon 15mlMinced fresh mint
1/2 cup 73g / 2.6ozDiced fennel
1/3 cup 78mlToasted pine nuts
1 tablespoon 15mlZa'atar - (optional)
3 cups 711mlCooked Israeli couscous
  = (use French if unavailable)
  Seeds from 1 pomegranate
  = (substitute dried cranberries)

Recipe Instructions

In a large mixing bowl whisk together olive oil, vinegar, salt, fresh mint, fennel, pine nuts and za'atar if available. Add couscous and gently incorporate dressing and couscous with a fork.

Add pomegranate seeds and again gently fold through but this time with a spoon. Allow salad to remain at room temperature for a half an hour so that flavors can blossom.

This recipe yields 4 to 6 servings.

Source:
CHEF DU JOUR - (Show # DJ-9515) - from the TV FOOD NETWORK

Rating

Average rating:

9 (1 votes)

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