Couscous is a staple in our house. I found this Lebanese couscous a few years ago through Williams-Sonoma, but any couscous you have available will work. Couscous is versatile – much like any pasta or rice – but it’s also hearty, nutty, and delicious! The wheat comes from heirloom seeds that are sustainably grown, but the flavor and texture is unique.
You know I love everything pomegranate anyway, but during the holidays I use it in just about anything I can. This is a great dish for using the colors of any season to make it lively and creatively your own!
Recipe courtesy of Frankie Harvey, The Elegant Gourmet