Couscous is a staple in our house. I found this Lebanese couscous a few years ago through Williams-Sonoma, but any couscous you have available will work. Couscous is versatile much like any pasta or rice but it’s also hearty, nutty, and delicious! The wheat comes from heirloom seeds that are sustainably grown, but the flavor and texture is unique. You know I love everything pomegranate anyway, so during the holidays I use it in just about anything I can. This is a great dish for using the colors of any season to make it lively and creatively your own!
- In large pot, lightly toast couscous, then add water and bring to a boil. Cook according to package directions.In a small saute pan, melt butter and lightly toast pine nuts, seasoning with a large pinch of salt. Swirl the pan so the nuts do not burn. The butter should be foamy and lightly browned, as well. Remove from heat and set aside.
- When couscous is cooked, drain, lightly rinse, and then drain again. Return couscous to pot, and season with salt and pepper. Toss with browned butter and pine nuts. Gently toss in pomegranate seeds, parsley, and zest, if using.