Pomegranate Couscous
MAKES 4 TO 6 SERVINGS
Fresh pomegranate seeds make this a pretty side dish for a potluck party. My favorite way to serve it is alongside the Moroccan Meatballs (page 138) or any simply grilled meat. Make sure that you use regular couscous, which is small and grainy, not the big pearls known as Israeli couscous. There’s a big difference in cooking times and liquid amounts between the two!
2 tablespoons unsalted butter
1 shallot, chopped
1½ cups Vegetable Broth (page 80)
¾ cup dried quick-cooking couscous
1 teaspoon paprika
1⁄3 cup pomegranate seeds
1⁄3 cup sunflower seeds, toasted
2 tablespoons chopped fresh parsley
Kosher salt and freshly ground black pepper
In a deep skillet with a lid, melt the butter over medium heat. Add the shallot and sauté until softened, 1 to 2 minutes. Add the broth and bring to a boil, then add the couscous, stirring just until combined. Turn off the heat and cover with the lid for 10 minutes—no peeking!
Remove the lid and fluff the couscous with a fork. Stir in the paprika, pomegranate seeds, sunflower seeds, and parsley. Season to taste with salt and pepper, and serve.
