Almond Couscous with Pomegranate
This Almond Couscous with Pomegranate has a hint of curry and is a wonderful side dish that easily replaces other grains and rice with ease.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 6 servings
- 2 cups couscous rinsed and drained
- 1 tsp curry powder
- 1/2 tsp kosher salt
- 1 2/3 cups warm water
- 2 tbsp olive oil
- 3 tbsp butter separated
- 1/4 cup blanched slivered almonds
- 1/4 cup pomegranate arils
Preheat oven to 350°F. Place the couscous in an 13x9" baking dish.
In a small bowl whisk the curry powder, salt and warm water together. Pour over the couscous in the baking dish. Stir to incorporate and allow to absorb all liquid for about 10 minutes.
Pour 2 tablespoons of the olive oil over the couscous and using your hands rub the couscous between your fingers, making sure to coat the grains and break up any lumps.
Dot the top of the couscous with the butter, cover with aluminum foil and bake for 15 minutes.
In a small sauté pan lightly toast and brown the almonds in the remaining tablespoon of oil and sprinkle salt on top. Set aside on a paper towel to drain.
Take the couscous from oven, remove aluminum foil and top the couscous with the almonds and pomegranate arils. Fluff the couscous with a fork and pile it on to a serving dish. Scatter more almonds on top and serve hot.
Calories: 350kcal | Carbohydrates: 47.3g | Protein: 8.9g | Fat: 13.9g | Saturated Fat: 4.6g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 6.9g | Trans Fat: 0.2g | Cholesterol: 15.3mg | Sodium: 169.9mg | Fiber: 3.9g | Sugar: 1.3g