Pomegranate and Goat Cheese Israeli Couscous

I have a had a slight obsession with pomegranate seeds for the past few months. Every since I learned how to open them up and easily pop out the seeds without mess, I have been eating them by the cup full (tip to deseed at the end of the recipe).

I came up with this recipe for an Israeli Brunch demo. Combining the fresh and aromatic herbs, the bright and juicy pomegranate seeds, and the couscous, I feel like this recipe captures the full essence of an Israeli dish. Betayavon!

Pomegranate and Goat Cheese Israeli Couscous

3 Tbsp. Olive Oil plus 1/4 C.
2 Cloves Garlic, minced
1 (1-pound) box Israeli couscous (or any small pasta)

3 Cups Vegetable Stock or Water

2 Lemons, juiced

1 Lemon, zested

1/2 tsp. Salt

1/2 tsp. Pepper

1 C. Fresh Basil, chopped

1/2 C.  Fresh Mint Leaves, chopped

1/4 C. Fresh Pomegranate Seeds

1/4 C. Candied Pecans

1/4 C. Goat Cheese (for a parve alternative add fried Sarimi (fake crab).  sauté in hot oil till crispy)

In a medium saucepan, add the 3 tablespoons of the olive oil over medium heat. Add the garlic and cook for 1 minute (do not burn). Add the couscous and cook until toasted and lightly browned, stirring often, about 5 minutes. Carefully add the stock, and the juice of 1 lemon, and bring to a boil. Reduce the heat and simmer, covered, until the couscous is tender, but still firm to the bite, about 8 to 10 minutes.

In a large bowl, toss the cooked couscous with the remaining olive oil, remaining lemon juice, zest, salt, and pepper and let cool.

 Once the couscous is room temperature, add the fresh herbs, pomegranate seeds , goat cheese and candied pecans. Toss to combine and serve.

Tip: To easily remove pomegranate seeds with no mess or stain, slice pomegranate into  quarters and pop out seeds in a bowl of cold water.