Buttered Couscous With Pomegranate And Almonds

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This is from the december 2006 edition of sainsbury's magazine. It is outstanding! The recipe is for 12 servings but i adjusted it to 150g couscous to 250ml of boiling water for two very generous servings. I also used flaked almonds instead of whole blanched almonds. Dh said it's the best couscous he's ever had :)

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Steps

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Halve the pomegranates and pick out the seeds.

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Divide the couscous between two large mixing bowls and pour 570ml boiling water into each one.

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Cover with a clean cloth and leave for 10 minutes.

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Meanwhile , melt the butter in a frying pan and add the almonds.

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Cook them until they are golden , stirring now and then.

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This will only take a few minutes.

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Keep an eye on them as they can burn quite easily.

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Season the cousous and fluff with a fork.

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Divide the buttery almonds , pomegranate seeds and herbs between the bowls of couscous and stir.

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Ingredients

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pomegranates, couscous, butter, blanched almonds, fresh coriander, of fresh mint