This bejeweled salad is a variant inspired by Couscous, Pomegranate and Pine Nut Salad I made a while back. It is still a highly efficient salad, taking ten minutes or less to toss together, just with different flavors and a tad more ingredients.The ruby from the fresh pomegranate seeds and the emerald from the pistachio are stand-alone stars against the couscous’ blank canvas. Some refreshing fresh mint and a touch of spring onions, and there’s the salad right there!
Note that this salad packs well too, so it is great for picnics or the work place.
1 cup couscous
1 cup water, boiling
1 pomegranate, seeded
3/4 cup pistachio slivers
1/2 cup fresh mint leaves, chopped
1-2 spring onions, sliced
1/4 cup olive oil
1 lemon, juice
1 tsp salt
Place the couscous in a medium-sized bowl.
Pour the hot water over the couscous, stir once, then immediately cover the bowl with plastic wrap and set aside for 5 to 10 minutes.
In a small frying pan, dry toast the pistachio slivers over medium-low heat, shaking constantly, until golden brown.
Remove the plastic wrap from the couscous. Use a fork to gently fluff up the grains.
Stir in the pomegranate seeds, the cooled pistachio slivers, mint, and green onion.
Add the olive oil, lemon juice, salt and pepper, to taste, and stir to combine.
Serve sprinkled with extra pomegranate seeds, toasted pistachio, and lemon wedges.
صحة و عافية
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