Pomegranate Pistachio Couscous


  • 1 1/2 cups water
  • 1/4 teaspoon cinnamon
  • 1 cup couscous
  • 2 tablespoons chopped mint or cilantro
  • 2 tablespoons chopped unsalted pistachios
  • 1/4 cup pomegranate seeds
  • 2 teaspoons lemon zest
  • 1 tablespoon olive oil


To boiling water add cinnamon, olive oil and salt. Stir in the couscous, cover and remove from the heat. Let stand 5 – 10 minutes. Transfer the couscous to a large bowl and fluff with a fork. Mix in the herb, pistachios, half of the pomegranate seeds and lemon zest.

To make a balanced lunch or light summer dinner, add in chunks of cooked chicken, lamb, or garbanzo beans.