Pomegranate and Lemon Israeli Couscous

Giant-Couscous-Pomegranate-Salad

It’s difficult to know for sure, but the warmth of summer must surely be just around the corner. And, well, even if it isn’t, there’s a certain purity to be enjoyed when tucking into a light, yet surprisingly hearty, couscous dish such as this.

Pomegranate, perhaps to my detriment, isn’t an ingredient I’ve experimented with much in the past. Once a relatively fussy eater, there are still a few ingredients I’ve yet to incorporate into my day to day. Of course, there’s plenty of time to change all that. Baby steps…

Pomegranate-Salad-Recipe

The avid pomegranate munchers among you will know all about its most attractive attribute; the way its ruby red jewels burst with a flurry of sweetness onto the palate. But I’m also a prominent advocate of the lesser-known, and used, pomegranate molasses. Rich and syrup-like in its consistency, a tablespoon in any salad gives it a sharp sweetness, similar to a balsamic reduction.

There’s little more to say about what is an incredibly simple “salad”. It can be to you whatever you’d like it to be; an inexpensive and easily prepared lunch for a weekday, or a side for dinner alongside a hearty portion of falafel and flatbread. But however you enjoy it, be sure to do just that.

Pomegranate and Lemon Israeli Couscous

Serves 2-4

Ingredients:

  • 200g Israeli (giant) couscous
  • Juice ½ a lemon
  • 1 tbsp olive oil
  • 1 tbsp pomegranate molasses
  • Small bunch of parsley, finely chopped
  • Small bunch of coriander, finely chopped
  • ½ pomegranate
  • A generous pinch of salt

Method:

  1. Bring your Israeli couscous to the boil according to its packet’s instructions. Be careful not to overcook the couscous, as it should be al dente. Drain, rinse and set aside.
  2. In a large bowl, mix together the lemon juice, olive oil, molasses, parsley and coriander. Extract the pomegranate seeds from its husk and add to the bowl.
  3. Bring the couscous and other ingredients together in the serving bowl and season to taste.

Pomegranate-and-Lemon-Israeli-Couscous Israeli-Couscous- Recipe
Cost: The key here is simplicity. Pomegranate isn’t the cheapest of fruits, but you need relatively little to achieve the sweet punctuation of flavour it brings to a dish. Ultimately, it’s difficult to argue with £1.65 for a sizeable and tempting “salad” like this.

6 comments on “Pomegranate and Lemon Israeli Couscous

  1. cookinginsens
    May 1, 2017 at 1:42 pm

    Please keep sending me e-mails. I love pomegranate.

  2. Kim
    May 1, 2017 at 2:57 pm

    I bought some pomegranate molasses a while ago but haven’t know what to do with them so thank you for this recipe which I can’t wait to try!

  3. Thistles and Kiwis
    May 2, 2017 at 4:12 am

    Looks so beautiful!

  4. Cecilia Mary Gunther
    May 4, 2017 at 12:33 pm

    I lost part of a tooth to a pomegranite once but I am going to find the giant Israeli couscous – that sounds better than the dusty stuff I buy now.. c

  5. Thistles and Kiwis
    May 17, 2017 at 7:57 am

    I made this this evening for dinner – wonderful! Had it with lamb. Will definitely make again.

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