Minted Couscous with Pomegranate Seeds

1. 1

   Bring the olive oil, 1 teaspoon salt, and 1 cup water to a boil in a 1 1/2-quart saucepan.

2. 2

   Heat the couscous in a dry skillet over medium-high heat, gently shaking the pan, until the couscous begins to exude a toasty aroma, about 3 minutes.

3. 3

   Remove the saucepan of boiling water from the heat, stir in the toasted couscous, cover, and let stand until the water is absorbed, 15 to 20 minutes.

4. 4

   Use a fork to fluff the couscous into individual grains.

5. 5

   (To make ahead, cool then refrigerate in a covered container for up to 1 day.

6. 6

   Reheat in a covered casserole in a preheated 350F oven until warm, about 15 minutes.)

7. 7

   Just before serving, stir in the onions, pomegranate seeds, mint, and 1 tablespoon of the lemon juice.

8. 8

   Add salt, pepper, and additional lemon juice to taste.

* Per serving · 4 servings · Values may vary.