Nutrition Information (per serving)
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
- In a medium saucepan, over medium heat, sauté shallots in olive oil until shallots are softened.
- 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.