Can I make this couscous pilaf ahead of time?

Yes, it holds up really well! You can make it a day or two in advance and store it in the fridge. I like bringing it back to room temperature before serving and adding an extra squeeze of lemon and drizzle of olive oil to freshen it up.

Can I use something else instead of pearl couscous?

Yes! Quinoa, orzo, or farro would all work here. The texture will be a little different, but the herbs, lemon, pistachios, and pomegranate would still make it delicious.

What should I serve couscous pilaf with?

Anything! But here are a few very delicious ideas: Harissa tofu , sweet chili salmon , grilled balsamic chicken , thinly sliced steak , pork tenderloin , roasted vegetables , and miso chicken thighs .

Bright & Herby Couscous Pilaf with Pistachios and Pomegranate

Description

This bright and herby couscous pilaf is tossed with lemon, fresh herbs, roasted pistachios, and juicy pomegranate for a vibrant, flavorful side dish that pairs with almost any meal.

Ingredients

Scale

2 tablespoons olive oil, divided
2 teaspoons garlic paste or 3-4 cloves garlic, finely minced
pinch of red pepper flakes
3/4 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1 cup pearl couscous
scant 1 1/2 cups vegetable broth *(see note)
zest and juice of 1 whole lemon
1/3 cup fresh parsley, finely chopped
2 tablespoons fresh dill, finely chopped
1/4 cup fresh mint, finely chopped
1/4 cup roasted pistachios, roughly chopped
1/2 cup pomegranate arils

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Instructions

In a medium saucepan, warm 1 tablespoon olive oil over medium heat. Add 2 teaspoons garlic paste (or minced garlic), pinch of red pepper flakes, ¾ teaspoon kosher salt and ½ teaspoon black pepper, sautèing until fragrant, about 30 seconds.
Pour in 1 cup pearl couscous, tossing to get it coated in the oil and seasonings. Toast for 3-4 minutes until the couscous is lightly browned all over.
Pour in 1 ½ cups vegetable broth. Bring to a boil, then reduce the heat so that the liquid is at a gentle simmer, cover, and cook for 15 minutes.
When the couscous is cooked, remove from the heat, fluff it up and drizzle in the remaining tablespoon of olive oil, and the zest and juice of an entire lemon.
Place the couscous in a large serving bowl along with ⅓ cup parsley, 2 tablespoons dill, ¼ cup mint, ¼ cup roasted pistachios and ½ cup pomegranate arils. Toss well to combine.
Taste and adjust with another glug of olive oil, squeeze of lemon or pinch of salt, per your tastes.

Serve as an irresistible side dish for tofu, chicken, fish, steak or ANYTHING really!

Notes

Broth: I used 1 ½ cup water + a scant tablespoon of Better than Bouillon vegetable base (very yummy! Def recommend). You may need to add a pinch more or less salt, depending on the saltiness of whichever kind of broth you use.

Refer to the above blog post for step-by-step photos, ingredient information and answers to frequently asked questions.

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Nutrition

Serving Size: 1 heaping cup
Calories: 316
Sugar: 5 g
Sodium: 266.1 mg
Fat: 8.4 g
Carbohydrates: 50.6 g
Fiber: 6.4 g
Protein: 11.3 g
Cholesterol: 0 mg