Couscous with Herbs and Pomegranate
175 ml warm water
3 tbsp olive oil
2 pomegranates (or a pack of pomegranate seeds)
25 gm shelled, unsalted pistachio nuts
Lemon juice of half a lemon
3 tbsp of chopped flat-leaf parsley and mint
Put the couscous into a shallow dish and add half the water. Let the couscous plump up for about 15 minutes then fork it through to separate the grains. Repeat with the rest of the water. Stir in 2 tbsp olive oil and season well with salt and pepper.
If you're using whole pomegranates, halve them and hold each half cut-side down over a bowl and beat with a wooden spoon. The seeds should fall out, although it doesn't always work completely. Remove any remaining with a teaspoon. Discard the white membrane. (Honestly, I just get a pack of ready prepared seeds from the supermarket!)
Either steam the couscous for five minutes in a sieve lined with a clean J-cloth set over a pan of simmering water, or heat in the oven for 20 minutes at 180 C, or microwave for 2 minutes. Fork again to make fluffy.
Stir in the pomegranate seeds, another tbsp olive oil, pistachio nuts, lemon juice and herbs. Check for seasoning.
The is perfect with a tagine of chicken and caramelised onion, or it wonderful cold as a salad.