|Israeli Couscous with Zucchini, Mint & Pomegranate|
|Prepping the ingredients, Photo: NK|
Couscous With Zucchini, Mint and Pomegranate
1 Cup Israeli Couscous
2 Cups Water
2 Tablespoons Olive Oil
1 Large Shallot, very thinly sliced
3 heaping Tablespoons Fresh Mint Leaves, finely chopped
1 teaspoon Lemon Zest
4 Ounces Kashkaval Cheese or other firm, salty cheese, cut into a small dice
1/2 teaspoon Salt
1 small Zucchini, thinly sliced, then each round cut into fourths
1/2 Cup Pomegranate Arils (from about half a Pomegranate)
|Zucchini, Photo: NK|
1. Heat oil over medium-low heat in a small sauté pan. Add shallots and cook, stirring until translucent slightly golden, about 6 minutes.
2. Meanwhile, in a medium saucepan, toast the Couscous over medium heat, stirring, until some of pearls have become golden, 2-3 minutes. Add the Water and Salt, and bring to a boil. Cover and lower to a simmer. Cook 8-10 minutes until the liquids have dissolved.
3. Turn off the flame and add Zucchini, Mint, and Lemon Juice. Allow to come to room temperature.
4. When ready to serve, stir in Pomegranate Arils and Cheese cubes. Serve room temperature or