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
- 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.
- 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.
- Season with pepper and more salt (if needed). This couscous can serve as the main course, or accompanying lamb, chicken or fish.