1. There are still people without electricity – and some without homes – here on the East coast. This blog post details many ways you can help the victims of Hurricane Sandy.
2. John recently clued me in on an awesome iPad/iPhone app that I’m pretty excited about: iBooks (I wouldn’t know about half of the apps out there if it wasn’t for my husband). Most of the books on my “to-read” list are priced in the $10 – $20 range, but I discovered that many of the classics (think Charles Dickens, Jane Austen, etc.) are free! There are a bunch of classics that I want to either re-read or read for the first time, so this is big news for me =).
| Name: | Monday Musings: Pomegranate Israeli Couscous |
|---|---|
| Cuisine: | Mediterranean |
| Prep Time: | 10 minutes |
| Cooking Time: | 15 minutes |
| Total Time: | 25 minutes |
| Servings: | 4 servings |
| Yield: | About 4 cups |
Ingredients:
- 1 cup Israeli couscous
- 2 cups vegetable broth
- 1 cup pomegranate seeds
- 1/2 cup chopped fresh mint leaves
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup chopped almonds or pine nuts, toasted
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions:
1. Toast the Couscous:
Begin by toasting the Israeli couscous in a dry skillet over medium heat. Stirring frequently, toast the couscous until it turns a light golden brown color. This will enhance its nutty flavor.
2. Cook the Couscous:
In a separate saucepan, bring 2 cups of vegetable broth to a boil. Add the toasted couscous, reduce the heat to low, cover, and simmer for about 10-12 minutes or until the couscous is tender and has absorbed the liquid. Remove it from heat.
3. Fluff the Couscous:
Use a fork to fluff the cooked couscous, allowing it to cool for a few minutes. This step ensures the grains don’t stick together.
4. Create the Dressing:
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create a zesty dressing.
5. Combine Ingredients:
In a large mixing bowl, combine the cooked couscous, pomegranate seeds, chopped mint leaves, and crumbled feta cheese (if using). Gently toss these ingredients together.
6. Drizzle the Dressing:
Drizzle the prepared dressing over the couscous mixture. Toss everything gently to ensure the flavors meld together beautifully.
7. Toast the Nuts:
In a dry skillet, lightly toast the chopped almonds or pine nuts until they become fragrant and golden brown.
8. Serve:
Serve the Pomegranate Israeli Couscous in bowls or on a platter, garnishing each portion with the toasted nuts.
3. I love that it’s now almost light outside when I wake up, but I am NOT so enthused that it’s dark by 4:30 pm.
4. This is how Shelby and Roxie spend the majority of the day, everyday:
As my baby-filled belly grows & my stamina wanes – and the days get colder – I find myself following suit more and more ;).
5. Will Ferrell wants to remind you: Don’t forget to vote tomorrow!
6. Pomegranates are taking center stage this week on The Back Burner.
Estimated Nutrition Per Serving:
- Calories: 320
- Total Fat: 12g
- Saturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 5mg
- Sodium: 600mg
- Total Carbohydrates: 46g
- Dietary Fiber: 6g
- Sugars: 7g
- Protein: 9g
- Vitamin D: 0%
- Calcium: 10%
- Iron: 15%
- Potassium: 300mg
I made this Pomegranate Israeli Couscous, which comes together in less than 15 minutes. The couscous is cooking with pomegranate juice – thus the gorgeous pink hue! – and then tossed with juicy pomegranate arils, crunchy toasted almond slices, and a simple maple vinaigrette.
