Servings: 2

This simple side is a feast for the eyes as well as the palate. Use whatever tender herbs you have on hand. Parsley and cilantro make fine substitutions for mint.

Ingredients

3 Tbs. olive oil
2/3 cup Israeli couscous
1/4 cup finely chopped shallot (from about 1 large shallot)
1-1/3 cups chicken broth
3/4 tsp. kosher salt
2 Tbs. golden raisins
1/3 packed cup fresh mint leaves, coarsely chopped
1/4 cup pomegranate arils
3 Tbs. toasted salted pistachios, coarsely chopped
1-1/2 tsp. finely grated lemon zest
1 Tbs. fresh lemon juice

Calories (kcal) : 540
Fat Calories (kcal): 240
Fat (g): 27
Saturated Fat (g): 3.5
Polyunsaturated Fat (g): 4
Monounsaturated Fat (g): 18
Cholesterol (mg): 5
Sodium (mg): 1060
Carbohydrates (g): 66
Fiber (g): 6
Sugar (g): 12
Protein (g): 12

Preparation

In a small saucepan with a lid, heat 2 Tbs. of the oil over medium heat until shimmering. Add the couscous and shallot, and cook, stirring occasionally, until the shallot is tender and the couscous is lightly toasted, 3 to 4 minutes. Add the broth and salt, stir to combine, and bring to a boil. Cover, leaving the lid ajar, reduce the heat to low, and cook until the liquid is absorbed, about 12 minutes.
Remove the pot from the heat, stir in the raisins, cover, and let stand 5 minutes. Transfer the couscous to a serving bowl and let cool to room temperature. When the couscous has cooled, stir in the mint, pomegranate arils, pistachios, zest, and juice. Stir in the remaining 1 Tbs. oil, and serve.

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Reviews (2 reviews)

BeginnerCookLisa | 05/22/2020
It was so so so so good. AND very easy. OK, I'm a beginner and forgot the tablespoon of oil at the end - didn't miss it at all and, of course, it was much healthier without it! ALSO, I forgot to put the salt in when the couscous was cooking and so added 1/2 teaspoon kosher salt at end. That was plenty. It didn't need the extra quarter teaspoon. I used 1/2 fresh mint and 1/2 fresh cilantro. I added a bit more raisins since I like them. I didn't have the pomegranate but was delicious without it. I guess I could have tried to replace with dried cranberries. We gobbled this up. I can't believe how bland a cook I have been for decades. I wish I had discovered this magazine years earlier.
KSWyatt | 02/05/2020
Outstanding! A perfect blend of textures and flavors -- lemony with a touch of sweetness in the raisins and tartness in the pomegranate.

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What We're Cooking Now

Name: Jeweled Israeli Couscous
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 3 Tbs. olive oil; 2/3 cup Israeli couscous; 1/4 cup finely chopped shallot (from about 1 large shallot); 1-1/3 cups chicken broth; 3/4 tsp. kosher salt; 2 Tbs. golden raisins; 1/3 packed cup fresh mint leaves, coarsely chopped; 1/4 cup pomegranate arils; 3 Tbs. toasted salted pistachios, coarsely chopped; 1-1/2 tsp. finely grated lemon zest; 1 Tbs. fresh lemon juice