MB Post: Pomegranate Couscous with Feta, Almonds, Melon & Mint

MB Post's Pomegranate CouscousThe Nooner Menu at MB Post

I wanted to quickly post this recipe for pomegranate couscous. It’s another MB Post creation like the previous post about their burrata and roasted pepper sandwich.  Usually, I do one post per restaurant because I find that on the second post I’m casting about for more things to say about the restaurant. But I had to throw in this recipe for pomegranate couscous because it’s delicious and it’s quick and easy. Who doesn’t need a few more of these type of recipes in their repertoire?

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What I like most  about this pomegranate couscous is that you just throw the fresh ingredients into the couscous and you’re basically done. That, and the results are delicious. My other couscous recipes involve sautéing various veggies separately and then combining it all with the couscous which takes more time and creates more dirty dishes.

Couscous ingredients

MB Post’s pomegranate couscous had mini honeydew melon balls in the mix. They were a  nice addition but I skipped them.  I’m not a fan of honeydew melon. If I included it, I would have a whole honeydew melon that I would feel compelled to eat so it didn’t go to waste.

I don’t think MB Post included any spices in their pomegranate couscous but I had dukkah, an Egyptian spice mixture, on hand (I was at Kalustyan’s, my favorite spice store in NYC and the dukkah sounded so unusual that I had to try it). I thought it would be a nice addition to the couscous and it was. The dukkah gave the couscous more nuance but it’s subtle and very, very optional. Dukkah is mostly a mixture of ground nuts with a dash of other spices. It’s quite mild.

Making Pomegranate CouscousStirring ingredients into couscousPomegranate Couscous

Pomegranate Couscous with Feta, Almonds, & Mint (serves 6-8)

(Active time 10 minutes     Total time 25 minutes)

  • 1 7.6 oz box couscous (I used whole wheat couscous & cooked it in chicken broth)
  • 1 lemon
  • 2 tbsp dukkah (Egyptian spice blend of nuts, sesame, coriander, cumin, caraway,  mint, lemon, & marjoram) optional
  • salt and pepper, to taste
  • 1 pomegranate’s seeds
  • 1/4 cup honeydew melon, diced or mini-ball, optional
  • 1/2 cup mint, roughly chopped
  • 1/2 cup slivered almonds, toasted
  • 6 oz feta, crumbled
  • 1/3 cup Greek yogurt
Prepare couscous according to package directions. Squeeze lemon over the couscous. Add dukkah, salt and pepper, to taste. Stir to combine and allow the couscous to cool, about 15 minutes, stirring occasionally.
Add half of the pomegranate, mint, melon (if using) almonds and feta. Stir to combine.
Spoon the couscous onto serving plate or bowl. Garnish by sprinkling with the remaining pomegranate, mint, melon, almonds and feta over the couscous. Add dollops of greek yogurt and serve.

-Serve pomegranate couscous with Crispy lamb  or grilled chicken

-Inspired by MB Post