Pomegranate-spiced Couscous

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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.



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. Print this Recipe

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