Crunchy, chewy, sweet and sour, savory, and refreshing, this dish is a variation on a recipe by Giada De Laurentiis I posted a few years ago Israeli Couscous with Apples, Cranberries, and Herbs. The new version was adapted to go with Spice Crusted Lamb Chops, but similar to the original recipe, it is very versatile and pairs well with many dishes. For example, it would work well served as a lighter side dish as part of any rich meal like Thanksgiving turkey dinner. Think of how many new dishes you can create by retaining the basic structure of a familiar recipe but swapping out some of the basic ingredients. Experiment and have fun!

Pearl Couscous with Pine Nuts and Pomegranates
Serves 6

1 tablespoon olive oil
1 cup Israeli couscous (or barley or orzo)
2+ cups low-sodium chicken broth
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh mint
½ medium green apple, diced
½ cup pomegranate arils
¼ cup toasted pine nuts
1 teaspoon minced jalapeño (optional)

Preparation:
While the couscous is cooking make the vinaigrette.

In a saucepan, heat the olive oil over med-high heat. Add the couscous and stir until it begins to brown. Add the chicken broth stirring occasionally until all the liquid is absorbed and the pasta is just tender (not mushy) to the bite.
Spoon the cooked pasta into a mixing bowl to rest and cool for a few minutes before adding the remaining ingredients.
Once all the ingredients are well incorporated, add the vinaigrette and mix well.

Vinaigrette:

2 tablespoons white Balsamic vinegar
1 1/2 tablespoons maple syrup
1 tablespoon lime juice
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2-3 tablespoons olive oil

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