Combine couscous with 1 2/3 cup boiling water and 1 tbsp feta oil in a large heatproof bowl. Cover and let stand for 5 mins, or until liquid is absorbed, fluffing occasionally with a fork.
Stir pistachios, herbs, onions and raisins into couscous and season to taste.
Whisk remaining feta oil with lemon juice and sumac. Season to taste. Add to salad along with pomegranate seeds and toss gently to combine.
Transfer salad to a serving platter. Top with crumbled feta and sprinkle with a little extra sumac.
Whisk together pomegranate juice concentrate, oil, orange juice, vinegar, lemon peel and salt and pepper.
Gently mix salad greens with vinaigrette.
Divide greens on 6 to 8 salad plates or large platter.
Sprinkle with toasted nuts, bleu cheese and pomegranate seeds.
Enjoy!
hrough. Let rest, loosely covered with foil, for 5 mins.
Zest 1 orange. Peel and slice second orange. Arrange spinach, oranges and onions on platter. Put vinaigrette in a bowl, combine zest and drizzle over salad. Top with pomegranate seeds.
nch thickness.
Sprinkle breasts with salt and pepper. In deep
Sort through the spring mix salad greens and clean out any leaves that are not completely fresh.
Mix all ingredients except pomegranate seeds and nuts in a jar or the container of a blender.
Whirl until smooth.
Place in refrigerator until needed.
Just before service, drizzle salad with dressing and arrange on a plate with pomegranate seeds and ground pistachios sprinkled all over.
Combine pomegranate juice and cranberries in a
n a blender, then mix with sour cream, 1/4 cup
Vinaigrette:
Wisk vinegar, honey, shallot, and mustard in medium bowl.
Gradually wisk in oil.
Season with salt and pepper.
Salad:
Place torn lettuce in a large bowl.
Add vinaigrette, nuts, and apple.
Toss to coat.
Garnish with pomegranate seeds, tarragon (if using) and cheese.
nd line base and sides with baking paper.
Combine chocolate
olks. Cover; process until smooth. With the machine running, add the
Combine first 6 ingredients.
Whisk in olive oil.
Mix next 4 ingredients in a large bowl.
Toss with dressing.
Top with pomegranate seeds and pine nuts.
o a food processor along with peppers, chilies, garlic, salt and
n a saucepan and cover with cold water. Bring to a
nd sauce:
Combine the pomegranate molasses and vinegar in a
Preheat grill.
In a shallow dish, mix chicken with l/2 cup virgin olive oil, honey, vinegar and paprika, and allow to marinate overnight in refrigerator or 3 hours at room temperature.
Sprinkle chicken with salt and pepper and place on grill.
Grill 12-13 minutes per side, or until juices run clear when pierced with a fork or knife.
Remove cooked chicken from grill and drizzle with pomegranate molasses.
Serve immediately.
Combine oats, apple juice, and 1/2 cup water in a large bowl; cover and chill overnight. Mix yogurt into soaked oats. Divide mixture among bowls and, dividing evenly, top with pomegranate seeds and almonds. Drizzle with honey, if desired.
ork surface, place one wrapper with one corner facing you. Keep
Puree pineapple, lime juice and vanilla bean seeds in a blender. Add 8.75 oz ice and process until smooth. Transfer to serving glasses and top with pomegranate seeds. Serve immediately.
Whisk pomegranate juice, soy sauce, and garlic