Buttered Couscous with Pomegranate and Almonds

Name: Buttered Couscous with Pomegranate and Almonds
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 12 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 3 pomegranates; 700 g couscous; 75 g butter (3oz); 2 bags blanched almonds (100 g); 1 pack fresh coriander (25 g); 0.5 pack of fresh mint (25 g)

Couscous, almonds and pomegranates come together in this Moroccan side dish, simmered on the stove.

35 min · Serves 12 · Easy

Ingredients

3 pomegranates
700 gcouscous, 1 lb 8oz
75 gbutter (3oz)
2 bags blanched almonds (100 g)
1 pack fresh coriander (25 g), leaves only, chopped
0.5 pack of fresh mint (25 g), leaves only, chopped

Method

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Time: Prep 30 min · Cook 5 min · 35 min total
Difficulty: easy

1
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.
10 min
2
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.
3
Season the cousous and fluff with a fork. Divide the buttery almonds, pomegranate seeds and herbs between the bowls of couscous and stir.