Pomegranate Couscous With Honey Greek Yogurt, Cherries, And Pistachios

• 2 cups Pomegranate Blueberry Juice
• 1/4 cup Sugar
• 1 cup Israeli Couscous
• 2 cups Honey Greek Yogurt
• 1 1/2 cups Cherries, halved
• Pistachios, toasted and salted, for garnish
• Honey, for garnish

1. Pour two cups Pomegranate Blueberry Juice into a small pot and add 1/4 cup of sugar. Bring to a boil.
2. Add in couscous and simmer for 7-10 minutes. Try not to forget to turn the heat down, like I did, because the juice will boil over make a big mess on the stove. When the couscous are tender, remove from heat.
3. Put the Greek Yogurt in little teacups and top with some of the couscous and cherries. Then, top with the pistachios and a drizzle of local honey and serve. Then, instruct your dessert companions to scrape aside the wheaty bubbles and only eat the yogurt and cherries and pistachios. Enjoy!

blueberry juice, sugar, couscous, honey, cherries, pistachios, honey

Taken from food52.com/recipes/2491-pomegranate-couscous-with-honey-greek-yogurt-cherries-and-pistachios (may not work)