COUSCOUS WITH PINE NUTS
Steps:
- Melt the butter in a large saucepan. Add the shallots and cook them over medium-low heat for 3 minutes, until translucent. Add the chicken stock, salt, and pepper and bring to a boil. Turn off the heat. Stir in the couscous, cover the pan, and set aside for 10 minutes. Add the pine nuts, currants, and parsley and fluff with a fork to combine. Serve hot.
COUSCOUS WITH POMEGRANATE, MINT AND PINE NUTS
Steps:
- 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
CREAMY GOAT'S CHEESE WITH CHIVE & POMEGRANATE
Simply plonk this in the middle of the table and let your friends get to work, with chunks of bread for scooping
Provided by Sarah Cook
Categories Dinner, Starter
Time 10m
Number Of Ingredients 7
Steps:
- Mash the goat's cheese and ricotta together in a bowl, then use a spatula to roughly spread over a large plate. Scatter with the pomegranate seeds and chives and set aside until ready to serve.
- Stir together the honey and vinegar, then as you're about to serve, drizzle over the plate. Enjoy with crusty bread.
Nutrition Facts : Calories 228 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.98 milligram of sodium
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