Giant Israeli Couscous Salad with Pomegranate & Pistachios

I’ve had a lot of love for my sides and side salads in your comments, tweets and emails recently, but as most of my offerings are on the summery side, I thought I’d try my best to come up with a few more sides that were suitable for autumn: think not as heavy and warming as you’d choose to go with winter foods, but still a little bit comforting, and full of bright flavours: say hello to my Giant Israeli Couscous Salad with Pomegranate & Pistachios!

Sainsbury’s recently sent me some of their Giant Couscous to try (I’d never used it before but now I think that I’m slightly in love), and the guys at Salt Yard sent me over a copy for the Honey & Co. book (ad) to review (you can read my full review of this brilliant book and find their wonderful recipe for Prawns in Orange, Tomato and Cardamom which you really, really need to try here) and the two came together in my head to create this slightly adapted Israeli Couscous Salad recipe which is great to serve four as a side salad, or two of you as a main dish one early autumn lunchtime.

Made with fresh mint, and with plenty of pistachios and pomegranate seeds bringing a super crunchy element, I however think it is the simple pomegranate molasses dressing that is the real star of the show here bringing fruitiness and zing to what otherwise would be just a bowl of pasta-like couscous with a few dry add-ins. It is also perfect for making a few hours ahead if you want to serve it to a gathering, great anywhere between fridge-cold and room temperature.

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Giant (Israeli) Couscous with Pomegranate & Pistachios

• Author: Rachel Phipps
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: Serves 2
• Category: Salad
• Cuisine: Middle Eastern

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Description

A delicious, Middle Eastern-inspired salad that is great for lunchboxes and picnics.

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Ingredients

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• 200g (7 oz) Giant (Israeli) Couscous
• 2 tsp Extra Virgin Olive Oil
• 1 tbsp Pomegranate Molasses 
• 80g (3 oz) Shelled Pistachios, roughly chopped
• Seeds from 1 Pomegranate
• 1 Small Bunch Fresh Parsley, chopped 
• 1 Small Bunch Fresh Mint, chopped
• Freshly Ground Salt & Pepper  

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Instructions

1. Cook the couscous as per the instructions on the packet. I found it strange for couscous that mine instructed me to cook it in a pan of water until tender, but still with a little bite as if it were a pasta, but it worked!
2. Meanwhile, chop and lightly toast the pistachios in a dry frying pan over a medium heat. Be sure to keep an eye on them and keep tossing, as they turn and burn quickly! Also chop the herbs and pick the seeds from the pomegranate. (You can buy little tubs of pre-prepared pomegranate, but I feel 5-10 minutes of my life in the kitchen is worth the money I’ve saved as they are a little pricy in British supermarkets as the tubs are tiny. If you can get big tubs like the ones I could when I was living in California where you live, go ahead you lucky thing!)
3. Drain and rinse the couscous to remove excess starch that might make it sticky. In a large bowl stir in the oil, molasses and a good few grinds of salt and pepper until well coated. Add the rest of the ingredients, mix well and season to taste. Serve at room temperature.

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