Pomegranate Couscous

Written by 
The Canyon Ranch Kitchen
Updated on: 
October 22, 2012

Nutrition Information (per serving)

calories 
125
protein 
4 g
sodium 
123 mg
carbohydrates 
26 g
fat 
1 g
fiber  
1 g
cholesterol 
0 mg
Servings 
4 (⅓ cup ea.)
Ingredients 

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

Instructions 
  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.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.