Canyon Ranch Blog

Pomegranate Couscous

Updated on:
October 22, 2012

Nutrition Information (per serving)

4 g
123 mg
26 g
1 g
1 g
0 mg
4 (⅓ cup ea.)

1 tsp extra virgin olive oil
3 Tbsp minced shallots
¾ cup water
¼ cup pomegranate juice
¼ tsp sea salt
Pinch freshly ground black pepper
⅔ cup couscous
2 tsp minced fresh mint

  1. In a medium saucepan, over medium heat, sauté shallots in olive oil until shallots are softened.
  2. Increase heat to medium-high. Add water, pomegranate juice, salt and pepper and bring to a boil. Add couscous to pan and bring back to a boil. Cover pan, turn off heat and let sit for 10 minutes. Fluff with a fork. Stir in mint and serve.
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