So scrumdeliouso! This serves two... but you may want to make a double batch just to have more Pomegranate Cous Cous on hand. Simple, yet packed with flavor, it makes a wonderful pick-me-up lunch.
Pomegranate Cous Cous
Pomegranate Cous Cous
Tara Bruner
2
30 minutes
10 minutes
Lunch
Ingredients
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1 Cup Giant Cous Cous
1 1/4 Cup water
1/4 tsp salt (or to taste)
1 tsp any Olive & Vyne EVOO
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2 Handfuls Arugula
1-2 Tablespoons Pomegranate Balsamic Vinegar
1-2 Tablespoons Chilean Arbequina EVOO
Lemon Zest to taste
Dash+ Starlight Herbs Aleppo Pepper
Salt & Pepper to taste
8-10 leaves fresh chopped basil
Directions
Bring water, salt, and EVOO to a boil, add gaint Cous Cous. Bring to a simmer for 10 minutes, then shut the heat off. Let sit and cool, frequently fluffing with a fork. When the couscous is room temp, add the Pomegranate Balsamic, Chilean Arbequina and fresh chopped basil and mix thoroughly. Salt & pepper to taste. Place a handful of Arugula in two bowls. Divide Cous Cous between the two bowls. Sprinkle Aleppo pepper and lemon zest on top. Serve immediately and enjoy!
