Jeweled Couscous with Almond & Pomegranate

Recipe by Pretty and Plated’s, Teresa Ramos


1/4 cup Bloom Fresh Pomegranate Arils

Fresh chopped Bloom Fresh cilantro

2 tablespoon olive oil
3 cloves of garlic, minced
1/2 teaspoon turmeric
1 2/3 cup of room temperature water
2 tablespoons of lemon juice
1 1/2 cup couscous (plain)
1/4 cup almonds (whole or sliced)
1/4 cup raisins


  1. Heat olive oil in saucepan over medium heat. Add minced garlic and turmeric, stir 1 minute. Add water and salt, bring to a boil. Remove pan from heat. Stir in couscous.
  2. Cover and let stand until liquid is absorbed, about 5 minutes. Fluff with fork then mix in pomegranate arils, cilantro, golden raisin and lemon juice.
  3. Season with pepper and more salt (if needed). This couscous can serve as the main course, or accompanying lamb, chicken or fish.