Post by: Holly – Hodgson Mill Blogger
The holidays are over and the decorations are put away. It’s time to get back to some of the simpler things in life and take a break from all of the butter and sugar. This pomegranate-spiced couscous recipe is a perfect place to start. It’s filled with tart pomegranate seeds, sweet golden raisins, warm spices, a sprinkling of cilantro and nutritious Hodgson Mill Whole Wheat Couscous. It’s bright, flavorful, good for you, and can be ready in five minutes. It pretty much checks off all the things I look for in a great recipe. I love to eat it for a light lunch or serve it as a side dish to go along with roasted chicken or pork tenderloin.
To begin, you need raisins, spices, Hodgson Mill Whole Wheat Couscous, cilantro and a pomegranate. To make this recipe even simpler, you can buy the pomegranate seeds already separated from the fruit. I had a pomegranate in my refrigerator, so I seeded it myself.
Bring two cups of water to a boil in a pot, stir in the whole box of couscous, one tablespoon of olive oil, salt, raisins and spices. Cover the pot with a lid and turn off the heat. Let it sit on the stove for about five minutes or until all of the liquid is absorbed.
Take off the lid and fluff up the couscous mixture with a fork. Stir in an additional tablespoon of olive oil, pomegranate seeds and chopped cilantro. That’s it. Grab a fork and get ready to dig in.
I love how the pomegranate seeds burst in my mouth with each bite and the raisins sneak in a little bit of sweetness among the warm spices. You can’t go wrong with this recipe. It’s a delicious way to add some healthy whole grains into your diet and onto your plate in about five minutes. Enjoy!
Adapted from Threemanycooks.com
- 1 box Hodgson Mill Whole Wheat Couscous
- 2 cups water
- 2 Tablespoons olive oil, divided
- ½ teaspoon salt
- 1 cup golden raisins
- ¼ teaspoon cinnamon
- ½ teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- Seeds from 1 pomegranate
- ½ cup cilantro, chopped
Bring two cups of water to a boil in a medium size sauce pot. Stir in the entire box of couscous, one tablespoon olive oil, salt, raisins and spices. Cover the pot with a lid, turn off the heat and let it sit on the stove for about five minutes or until all of the water has been absorbed.
Take off the lid and fluff up the couscous with a fork. Add the remaining tablespoon of olive oil, pomegranate seeds and cilantro. Serve warm. Makes 6-8 side servings or 4 as a main course.