Couscous With Tomatoes And Pomegranate Molasses

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Couscous with Tomatoes and Pomegranate Molasses
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– 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)
– 1 medium yellow onion (finely chopped)
– 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

🍅 Heat 1 tablespoon of olive oil in a deep skillet, add onions, garlic, salt, and pepper, and sautĂ© until the onions are golden brown
🍅 Add the chopped red bell pepper to the skillet, sautĂ©, & stirring occasionally (do this for about 2 minutes)
🍅 Stir in 4 tablespoons of tomato sauce, 1 teaspoon red pepper flakes, & cook for about a minute
🍅 Reduce heat, and add 1 cup of couscous, 3/4 cup of water, and stir well
🍅 Carefully taste the water for seasoning, & adjust if necessary
🍅 Cover the skillet with a lid, & leave to cook for 3 minutes, on the lowest heat setting
🍅 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 🍅 Add the 1 cup of prepared cherry tomatoes, and gently mix
🍅 Transfer to a serving dish, add the remaining green onions, & drizzle olive oil on top
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