Whole Wheat Israeli Couscous with Pomegranates, Almonds & Raisins
With pomegranate season in full swing, I felt like it might be time to try pomegranate seeds in our house. I’ve had lots of pomegranate juice and dishes with pomegranate sauces or syrups, just not the actual seed. Because of my uncertainty regarding the taste, I wanted to try a very simple dish to highlight the taste of the garnet colored seed. The recipe that I adapted from was found at The Kosher Spoon and it is very tasty.
According to the Oxford Encyclopedia of Food & Drink in America, the pomegranate originated somewhere in the region from Central Asia to Turkey but most likely in Iran. It describes the seeds as being sweet-tart and winy, intense but refreshing.
I was so surprised at how much I liked these & I would have to agree with the description provided. These were quite refreshing on their own but even more so in this dish. This dish was a great contrast of textures and tastes … chewy & crunchy, salty & sweet … absolutely amazing is what I call it!
Ingredients
- ½ cup almonds slivers
- ½ cup raisins
- ¼ cup pomegranate seeds
- 1 Tbsp grapeseed oil
- 2 Tbsp water
- 1 Tbsp Whey Low Gold (low carb brown sugar substitute)
- 1 Tbsp Whey Low Granulated (low carb granulated sugar substitute)
- 1 ½ cups Israeli Couscous, prepared (about one cup dry)
- Pinch of sea salt
Instructions
- Prepare the couscous.
- Saute the almonds and raisins.
- Whisk together the sugar, brown sugar and water.
- Pour sugar mixture over the almonds & raisins.
- Saute until the almonds have a golden brown color.
- In a separate bowl, combine couscous, saute mixture & pomegranates & serve.
Recipe adapted from The Kosher Spoon (http://www.thekosherspoon.com/2012/09/pomegranate-almond-and-raisin-couscous.html).
