Ever since Juliana posted about the clean and easy pomegranate-seeding method she discovered, I’ve been keeping my eye out for recipes that use those precious little sweet-tart jewels—recipes I might have dismissed out of hand before I learned this magical secret.
I spied this simple couscous salad with hummus vinaigrette in a recent issue of Food & Wine. It incorporates pistachios, which, with their lovely green hue and earthy flavor, are a Lazy Gourmet favorite, as well as the stunningly red pomegranate seeds. My son and I had had been invited to lunch at the home of some friends and I was excited for the opportunity to wow them with my pomegranate-seeding expertise.
To my dismay, it turns out that “the pomegranate condundrum”—its seeds are so beautiful and so delicious and yet removing them from their natural packaging is so unpleasant—is not one that the average person wrestles with on a daily basis. My hosts, while they did their best to humor me, were not, as I had hoped they would be, floored by my masterful way with this exotic Mediterranean fruit.
Alas, though my hosts weren’t bowled over by my pomegranate-seeding finesse, they were suitably pleased with the salad. I used the larger, more substantial Israeli couscous and added crumbled Feta cheese for a bit of heft and an extra layer of tangy-salty flavor.Print
Adapted from Food & Wine. This is a great way to use up leftover cooked couscous. The dressing can be whisked together in a bowl, but is especially easy to make in a food processor—chop the parsley leaves in the processor first, then add the other ingredients and process until smooth.
- 1/4 cup finely minced flat-leaf parsley (or ½ cup whole flat-leaf parsley leaves)
- ½ cup prepared hummus
- 2 tablespoons white wine vinegar
- 1 tablespoon water
- 4 cups cooked Israeli couscous
- 1/2 cup coarsely chopped roasted unsalted pistachios
- 1/2 cup pomegranate seeds
- 4 ounces crumbled Feta cheese
- Combine the parsley, hummus, white wine vinegar, and water and mix until smooth and well combined.
- In a medium bowl, combine the cooked couscous and the vinaigrette, stirring to ensure that the pasta is well coated.
- Stir in the pomegranate seeds and pistachios, reserving some of each for garnish.
- Crumble the cheese over, top with the remaining seeds and nuts and serve.