Buttered Couscous With Pomegranate and Almonds

Recipe by HappyBunny
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Halve the pomegranates and pick out the seeds. Divide the couscous between two large mixing bowls and pour 570ml (1 pint) boiling water into each one. Cover with a clean cloth and leave for 10 minutes.
  • Meanwhile, melt the butter in a frying pan and add the almonds. Cook them until they are golden, stirring now and then. This will only take a few minutes. Keep an eye on them as they can burn quite easily.
  • Season the cousous and fluff with a fork. Divide the buttery almonds, pomegranate seeds and herbs between the bowls of couscous and stir.
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