My Pearled Cous Cous with Pomegranate Seeds, Pistachios & Mint is a colorful side dish that takes no time at all to prepare. Perfect for the holiday season with its red and green motif, the mixture of tart pomegranate arils, fragrant fresh mint and crunchy pistachios is a lovely combination of flavors. Paired with al dente pearls of cous cous, this side dish would go very well with a variety of entrées—or when served with a nice side salad or sautéed green vegetable, as a delightful main course by itself. 
(To view this recipe, click on the blue title of the blog post above*)
Pearled Cous Cous with Pomegranate Seeds, Pistachios & Mint
Ingredients:
- 2 cups low sodium chicken stock
- 1 cup pearled cous cous
- 1 teaspoon plus 1 Tablespoon of extra virgin olive oil, divided
- ½ cup pomegranate arils (seeds)
- ½ cup fresh mint, chopped
- 1/4 cup shelled, salted pistachios, chopped
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Directions:
- In a medium saucepan, bring the chicken stock, along with 1 teaspoon of oil, to a boil. Add the cous cous, reduce to a simmer, and cook for 5-7 minutes or until the liquid has evaporated.
- Place the cooked cous cous in a mixing bowl and toss with the pomegranate arils, mint and pistachios. Season with salt and pepper, and drizzle with the remaining oil. Serve warm.
Tagged: cous cous, mint, pearled cous cous, pistachios, pomegranate seeds, side dish
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