Goats Cheese And Pomegranate Couscous With Pine Nuts Recipes

Steps:

• Melt the butter in a large saucepan. Add the shallots and cook them over medium-low heat for 3 minutes, until translucent. Add the chicken stock, salt, and pepper and bring to a boil. Turn off the heat. Stir in the couscous, cover the pan, and set aside for 10 minutes. Add the pine nuts, currants, and parsley and fluff with a fork to combine. Serve hot.

Steps:

• In a large mixing bowl whisk together olive oil, vinegar, salt, fresh mint, fennel, pine nuts and za'atar if available. Add couscous and gently incorporate dressing and couscous with a fork. Add pomegranate seeds and again gently fold through but this time with a spoon. Allow salad to remain at room temperature for a half an hour so that flavors can blossom

Steps:

• Heat olive oil in a medium nonstick skillet over medium-high heat. Add diced onion, and sauté 7 minutes or until browned.
• Combine couscous and garlic power, pepper and salt in a medium bowl; top with onions and cheese. Place broth in a microwave-safe measuring cup; microwave at high 2 1/2 minutes or until hot. Slowly pour over couscous mixture. Cover; let stand 5 minutes. Fluff with a fork, tossing until well combined.