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…
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
- 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
- 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.
- 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.
- Bring the couscous and other ingredients together in the serving bowl and season to taste.