Tomatoes and Pomegranate Couscous
Ingredients
- 1 tablespoon olive oil
- 1 cup couscous
- 1 red bell pepper (finely chopped)
- 2 cloves garlic (minced)
- 1 cup cherry tomatoes (halved)
- 1/4 cup fresh mint (finely chopped)
- 1 medium yellow onion (finely chopped)
- 3 green onions (finely chopped, for cooking)
- 4 tablespoons tomato sauce (no salt added)
- 1 teaspoon red pepper flakes
- 1 tablespoon pomegranate molasses
- Salt to taste
- Pepper to taste
- 3/4 cup water
Garnishes
- Additional olive oil for drizzling
- Extra fresh mint for garnish
- 1 green onion (finely chopped, for garnish)
Preparation
Heat 1 tablespoon of olive oil in a deep skillet, add onions, garlic, salt, and pepper, and sauté until the onions are golden brown.
Add the chopped red bell pepper to the skillet, sauté, stirring occasionally, for about 2 minutes.
Stir in 4 tablespoons of tomato sauce and 1 teaspoon red pepper flakes, and cook for about a minute.
Reduce heat, add 1 cup of couscous and 3/4 cup of water, and stir well.
Taste the mixture for seasoning and adjust if necessary.
Cover the skillet with a lid and cook for 3 minutes on the lowest heat setting.
Turn off the heat, remove the lid, add 1/4 cup of mint and 1 tablespoon pomegranate molasses, and fluff the couscous with a fork to ensure all liquid is absorbed.
Add the 1 cup of prepared cherry tomatoes and gently mix.
Transfer to a serving dish, add the remaining green onions, some more fresh mint, and drizzle with olive oil.
