Couscous with Tomatoes and Pomegranate
Ingredients
- 1 tablespoon olive oil (and some more for drizzling on top)
- 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 (plus more for garnish)
- 1 medium yellow onion, finely chopped
- 3 green onions, finely chopped (for cooking)
- 1 green onion, finely chopped (for garnish)
- 4 tablespoons tomato sauce (no salt added)
- 1 teaspoon red pepper flakes
- 1 tablespoon pomegranate molasses
- Salt to taste
- Pepper to taste
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, and stir occasionally for about 2 minutes.
Stir in 4 tablespoons of tomato sauce, 1 teaspoon red pepper flakes, and cook for about a minute.
Reduce heat, and add 1 cup of couscous, 3/4 cup of water, and stir well.
Carefully taste the water for seasoning, and adjust if necessary.
Cover the skillet with a lid, and leave to cook for 3 minutes on the lowest heat setting.
Turn off the heat, remove the lid, and add the 1/4 cup of mint, 1 tablespoon pomegranate molasses and fluff the couscous with a fork to check if all of the liquid has been absorbed well.
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 olive oil on top.
