Buttered Couscous With Pomegranate and Almonds |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 12 |
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This is from the December 2006 edition of Sainsbury's magazine. It is outstanding! The recipe is for 12 servings but I adjusted it to 150g couscous to 250ml of boiling water for two very generous servings. I also used flaked almonds instead of whole blanched almonds. DH said it's the best couscous he's ever had :) Ingredients:
3 pomegranates |
700 g couscous (1 lb 8oz) |
75 g butter (3oz) |
2 (100 g) bags blanched almonds |
1 (25 g) pack fresh coriander, leaves only, chopped |
0.5 (25 g) pack fresh mint, leaves only, chopped |
Directions:
1. Halve the pomegranates and pick out the seeds. Divide the couscous between two large mixing bowls and pour 570ml (1 pint) boiling water into each one. Cover with a clean cloth and leave for 10 minutes.
2. Meanwhile, melt the butter in a frying pan and add the almonds. Cook them until they are golden, stirring now and then. This will only take a few minutes. Keep an eye on them as they can burn quite easily.
3. Season the cousous and fluff with a fork. Divide the buttery almonds, pomegranate seeds and herbs between the bowls of couscous and stir.
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