Recipe: Giant (Israeli) Couscous with Pomegranate & Pistachios

Israeli Couscous with Pomegranate & Pistacho

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.

Sainsbury’s recently sent me some of their Giant Couscous to try (I’d never used it before), 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 here) and the two came together in my head to create this slightly adapted recipe which is great to serve four as a side salad, or two of you as a main dish one early autumn lunchtime.
Giant Couscous with Pomegranate & Pistacho
Fresh PomegranateGiant : Israeli Couscous with Pomegranate & Pistacho

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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 1x
  • Category: Salad
  • Cuisine: Middle Eastern

Description

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


Ingredients

Scale
  • 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  

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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