Recipe courtesy of Rachel Gitlin

Couscous with Pomegranate, Mint and Pine Nuts

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  • Level: Easy
  • Yield: 4 to 6 servings
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2 tablespoons extra-virgin olive oil

3 tablespoons red wine vinegar

1/2 teaspoon sea salt

1 tablespoon minced fresh mint

1/2 cup diced fennel

1/3 cup toasted pine nuts

1 tablespoon za'atar (optional)

3 cups cooked Israeli couscous (use French if unavailable)

Seeds from 1 pomegranate (substitute dried cranberries)


  1. In a large mixing bowl whisk together olive oil, vinegar, salt, fresh mint, fennel, pine nuts and za'atar if available. Add couscous and gently incorporate dressing and couscous with a fork. Add pomegranate seeds and again gently fold through but this time with a spoon. Allow salad to remain at room temperature for a half an hour so that flavors can blossom