- 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.