Monday Musings + Pomegranate Israeli Couscous

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Christina Ross
Christina Ross
I'm a human being on planet earth. I've lived hundreds of lifetimes. In this incarnation I'm here to advance medicine.

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
Prep Time:10 minutes
Cooking Time:15 minutes
Total Time:25 minutes
Servings:4 servings
Yield:About 4 cups


  • 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


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.

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