Pomegranate And Fruit Couscous

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   Couscous:

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   1. Score 1-2 fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)

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   2. In a medium saucepan over medium-high heat, bring 3 cups water to a boil. Add salt and oil.

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   3. Stir in couscous and cover; remove from the heat and let stand 5 minutes.

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   4. Fluff with a fork and add prepared grapes, clementines, green onion and celery.

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   5. Add arils and fluff with a fork.

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   Dressing:

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   1. In a blender or food processor, mix vinegar, salt, black pepper, and fresh mint; stir to mix.

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   2. Add olive oil and pistachios and process to combine; add chopped mint.

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    3. Stir and pour over couscous.

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    4. Toss and serve at room temperature.

* Per serving · 4 servings · Values may vary.