Buttered Couscous With Pomegranate and Almonds

"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 :)"
 
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Ready In:
35mins
Ingredients:
6
Serves:
12
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ingredients

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directions

  • 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.
  • 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.
  • 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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Reviews

  1. Beautiful presentation. Looks and tastes very gourmet. Goes really well with any Mediterranean menu. Thanks, HappyBunny.
     
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RECIPE SUBMITTED BY

<img src="http://i19.photobucket.com/albums/b158/bella_donata/My%20Art/Recipezaar/goldsparkle.png" border="0" alt="Made by Bella14ragazza">
 
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