Minted Couscous with Pomegranate Seeds

• 1/4 cup extra virgin olive oil
• Sea salt
• 1 cup couscous
• 1/4 cup minced red onions
• 1/4 cup pomegranate seeds (see Notes)
• 1/4 cup fresh spearmint leaves, chopped
• 2 tablespoons fresh lemon juice, or to taste
• Freshly ground black pepper

1. Bring the olive oil, 1 teaspoon salt, and 1 cup water to a boil in a 1 1/2-quart saucepan.
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. 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. Use a fork to fluff the couscous into individual grains.
5. (To make ahead, cool then refrigerate in a covered container for up to 1 day.
6. Reheat in a covered casserole in a preheated 350F oven until warm, about 15 minutes.)
7. Just before serving, stir in the onions, pomegranate seeds, mint, and 1 tablespoon of the lemon juice.
8. Add salt, pepper, and additional lemon juice to taste.

extra virgin olive oil, salt, couscous, red onions, pomegranate seeds, fresh spearmint leaves, lemon juice, freshly ground black pepper

Taken from www.cookstr.com/recipes/minted-couscous-with-pomegranate-seeds (may not work)