McCain Food Service
Pomegranate and Pea Couscous
Pomegranate and Pea Couscous
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20 minutes -
Serves 6
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Loading...Ingredients
Product used:
1 cup of McCain Peas – cooked as per packet instructions
- 1 ½ cups cous cous
- 1 cup hot chicken stock
- 1 cup boiling water
- 1 tbs butter – melted
- ¼ cup flaked almonds – lightly toasted
- 1 cup fresh mint leaves
- ¼ cup dried cranberries
- 1 pomegranate – seeds (arils) only, membrane discarded
- 2 shallots – ends trimmed and finely sliced
- 2 tbs olive oil
- 2 tbs apple cider vinegar
- 2 tbs fresh lemon juice
- 2 tsp ground cumin
Method
| 1. | Place melted butter and cous cous in a medium heatproof bowl, add liquid, cover and let sit for 2-5 minutes or until liquid is fully absorbed. Remove cover and use fork to fluff and separate the cous cous grains. |
| 2. | Meanwhile, place olive oil, apple cider vinegar, lemon juice and cumin in a small bowl and mix well to combine. |
| 3. | Place McCain Peas, almonds, mint leaves, cranberries, shallots and pomegranate seeds into a large mixing bowl, add cous cous and dressing, toss gently to combine. Refrigerate until ready to serve. |
