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.