Description
A vibrant and wholesome dish featuring chewy pearl couscous, sweet caramelized carrots, crunchy cashew nuts, and juicy pomegranate seeds. Perfect as a main or a festive side, this bowl brings texture and color to any table.
Ingredients
- Pearl Couscous: 1 1/2 cups
- Carrots: 3 large, peeled and thinly sliced
- Cashew Nuts: 1/2 cup, toasted
- Pomegranate Seeds: 1/2 cup
- Olive Oil: 2 tablespoons
- Salt: 1 teaspoon
- Ground Cinnamon: 1/4 teaspoon
- Fresh Parsley: 1/4 cup, chopped
- Water or Broth: 2 cups
Instructions
- Preheat Your Equipment: Warm a skillet over medium heat and prepare your pot to boil couscous.
- Combine Ingredients: Sauté carrots in 1 tablespoon olive oil with a pinch of salt and cinnamon until soft and caramelized, about 12–15 minutes.
- Prepare Your Cooking Vessel: In a pot, toast couscous in 1 tablespoon olive oil for 3–4 minutes. Add 2 cups water or broth and cook for 10 minutes until fluffy.
- Assemble the Dish: Mix couscous, carrots, and toasted cashews in a large bowl.
- Cook to Perfection: Toss ingredients together gently and season to taste.
- Finishing Touches: Add pomegranate seeds and parsley right before serving.
- Serve and Enjoy: Serve warm or at room temperature with a drizzle of olive oil if desired.
Notes
- Toast couscous before boiling for added flavor.
- Let couscous cool slightly before adding fresh ingredients.
- Add a squeeze of lemon before serving for brightness.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 8g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: pearl couscous, caramelized carrots, vegan couscous, Mediterranean side, holiday couscous, pomegranate salad