Couscous with Tomatoes and Pomegranate Molasses
Ingredients
- 1 tablespoon olive oil
- Additional olive oil for drizzling
- 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
- 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
- 3/4 cup water
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, and drizzle olive oil on top
