Ingredients
2 Cups pearl couscous
2 Tablespoons olive oil
2 Tablespoons butter
2 Cups pinto beans, cooked (optional)
2 Cups pomegranate seeds + more for garnish (optional)
1 Tablespoon fresh herbs, chopped (thyme / basil / parsley)
Salt and pepper
2 Tablespoons olive oil
2 Tablespoons butter
2 Cups pinto beans, cooked (optional)
2 Cups pomegranate seeds + more for garnish (optional)
1 Tablespoon fresh herbs, chopped (thyme / basil / parsley)
Salt and pepper
Method
-Boil pearl couscous in salted water, in a
large pot with, stirring occasionally in the first few minutes.
-Drain and place in a large bowl. Add olive oil and stir to coat.
-Heat butter in a pan over medium heat, add pear couscous, stir for 5 minutes.
-Add pinto beans and pomegranate seeds, stir until well combined. Season with salt and pepper.
-On serving, stir in the herbs and garnish with pomegranate seeds.
-Serve immediately.
Pearl couscous, Moghrabieh’s best feature is its capacity to inflate and hold aromas and flavors.
-Drain and place in a large bowl. Add olive oil and stir to coat.
-Heat butter in a pan over medium heat, add pear couscous, stir for 5 minutes.
-Add pinto beans and pomegranate seeds, stir until well combined. Season with salt and pepper.
-On serving, stir in the herbs and garnish with pomegranate seeds.
-Serve immediately.
Pearl couscous, Moghrabieh’s best feature is its capacity to inflate and hold aromas and flavors.
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