Couscous with Tomatoes and Pomegranate

Ingredients:⠀⠀⠀⠀⠀⠀⠀⠀⠀

– 1 tablespoon olive oil (and some more for drizzling on top)⠀⠀⠀⠀⠀⠀⠀⠀⠀

– 1 cup of couscous⠀⠀⠀⠀⠀⠀⠀⠀⠀

– 1 red bell pepper (finely chopped)⠀⠀⠀⠀⠀⠀⠀⠀⠀

– 2 cloves of garlic (minced)⠀⠀⠀⠀⠀⠀⠀⠀⠀

– 1 cup of cherry tomatoes (halved)⠀⠀⠀⠀⠀⠀⠀⠀⠀

– 1/4 cup fresh mint (finely chopped) + more for garnish⠀⠀⠀⠀⠀⠀⠀⠀⠀

– 1 medium yellow onion (finely chopped)⠀⠀⠀⠀⠀⠀⠀⠀⠀

– 3 green onions (3 for cooking with) 1 (for garnish) all finely chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀

– 4 tablespoons tomato sauce (no salt added)⠀⠀⠀⠀⠀⠀⠀⠀⠀

– 1 teaspoon red pepper flakes⠀⠀⠀⠀⠀⠀⠀⠀⠀

– 1 tbsp pomegranate molasses – Salt to taste⠀⠀⠀⠀⠀⠀⠀⠀⠀

– Pepper to taste⠀⠀⠀⠀⠀⠀⠀⠀⠀

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Method:⠀⠀⠀⠀⠀⠀⠀⠀⠀

1. Heat 1 tablespoon of olive oil in a deep skillet, add onions, garlic, salt, and pepper, and sauté until the onions are golden brown⠀⠀⠀⠀⠀⠀⠀⠀⠀

1. Add the chopped red bell pepper to the skillet, sauté, & stirring occasionally (do this for about 2 minutes)⠀⠀⠀⠀⠀⠀⠀⠀⠀

1. Stir in 4 tablespoons of tomato sauce, 1 teaspoon red pepper flakes, & cook for about a minute 

1. Reduce heat, and add 1 cup of couscous, 3/4 cup of water, and stir well⠀⠀⠀⠀⠀⠀⠀⠀⠀

1. Carefully taste the water for seasoning, & adjust if necessary⠀⠀⠀⠀⠀⠀⠀⠀⠀

1. Cover the skillet with a lid, & leave to cool for 3 minutes, on the lowest heat setting⠀⠀⠀⠀⠀⠀⠀⠀⠀

1. Turn off the heat, remove the lid, & add the 1/4 cup of mint, 1 tbsp pomegranate molasses, and fluff the couscous with a fork to check if all of the liquid has been absorbed well 

1. Add the 1 cup of prepared cherry tomatoes, and gently mix⠀⠀⠀⠀⠀⠀⠀⠀⠀

1. Transfer to a serving dish, add the remaining green onions, some more fresh mint, & drizzle olive oil on top.⠀