Christmas Couscous


Christmas Couscous

Prep Time

20 minutes

Cook Time

30 minutes



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


  • 1 cup Lebanese couscous
  • 6 cups Water
  • 4 tablespoons Butter
  • 1/3 cup Pine nuts, toasted
  • 1/3 cup Pomegranate seeds
  • 1 teaspoon Salt
  • Black pepper
  • Parsley
  • Lemon or orange zest (optional)


  • 1 In large pot, lightly toast couscous, then add water and bring to a boil. Cook according to package directions.
  • 2 In a small sauté pan, melt butter and lightly toast pine nuts, seasoning with a large pinch of salt. Swirl the pan so the nuts do not burn. The butter should be foamy and lightly browned, as well. Remove from heat and set aside.
  • 3 When couscous is cooked, drain, lightly rinse, and then drain again.
  • 4 Return couscous to pot, and season with salt and pepper. Toss with browned butter and pine nuts. Gently toss in pomegranate seeds, parsley, and zest, if using.


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