Pomegranate Couscous

Makes 4 Servings


  • 1 tsp extra virgin olive oil
  • 3 tbsp shallots, minced
  • ¾ cup water
  • ¼ cup pomegranate juice
  • ¼ tsp sea salt
  • pinch freshly ground black pepper
  • ⅔ cup whole wheat couscous
  • 2 tsp fresh mint, minced


  1. In a medium saucepan, over medium heat, sauté shallots in olive oil until softened
  2. Increase heat to medium high and add pomegranate juice, salt, pepper and bring to a boil
  3. Add couscous and return to a boil
  4. Cover, turn off heat and let sit for 10 minutes
  5. Fluff with fork. Stir in mint and serve