Jeweled couscous is a special dish that you find in Persia and parts of the Mediterranean. It’s traditionally served to mark big occasions, like weddings and holidays. I mean…doesn’t it look holiday-worthy?!
There are different variations of this couscous recipe. Most include herbs, nuts, dried fruit, and pomegranates (or pomegranate arils, if you like to get technical). The combination of color and textures is what gives this humble couscous it’s “jeweled” status. And if you really want to amp up your couscous recipe, just add a little protein–chicken; meat; or even pulses, a better-for-you option that won’t break the bank!
What are Pulses? If you are not familiar, pulses are the delicious, protein-packed, sustainable foods we know as dry peas, chickpeas, lentils, and beans. They’re also rich in complex carbohydrates, fibre and B vitamins! Pretty much a Mediterranean diet secret ingredient! In today’s jeweled couscous recipe, puy or brown lentils are the perfect addition. They take little effort to prepare, and can easily absorb the variety of warm Eastern Mediterranean flavors in this festive dish!
This couscous recipe is remarkably light and simple, but the results are nothing short of comforting and gorgeous! And you can serve it warm or at room temperature, which means you can prepare it a day or two in advance (see my make-ahead instructions in the recipe notes).
Step-by-step photos for how to make this couscous recipe:
5 from 4 reviews Add the lentils and 3 cups of water to a saucepan. Bring to boil, then reduce to simmer. Cook 30 minutes. Add pinch of salt.
Boil vegetable broth. Remove from the heat and then stir in couscous with turmeric, salt and olive oil. Cover and let the couscous cook in the warmth of the broght. Couscous should quickly absorb the liquid. It should be fluffy.
Sautee the mushrooms for a few minutes until they gain color, then add the onions and garlic to cook on medium heat.
Now begin to put the jeweled couscous together. Add to the skillet of mushrooms, the already cooked lentils and couscous. Then add the spices, and the mixture of pomegranate molasses, lemon juice and olive oil. Give everything a good mix.
Then add the fresh herbs, scallions, pomegranate seeds, dates, raisins, and nuts.
You can transfer to a large bowl and give everything a good mix. Find a nice a platter with some edges to it. Transfer the jeweled couscous to the serving platter (or little serving bowls), and then lavish some more pomegranate seeds and nuts to garnish! Enjoy warm or at room temperature.
*I created this post to celebrate the United Nation’s International Year of Pulses. Join me in committing to eating one serving of pulses per week! Take the pledge–>PulsePledge This post is sponsored by USA Pulses & Pulse Canada.
More Recipes to Try:
Mujadara: Rice and Lentils with Crispy Onions Spicy Spinach and Lentil Soup Curried Lentil and Sweet Potato Soup Harissa White Bean and Lentil Salad
