Levels: Easy
List of Ingredients
- 1 C. of pomegranate juice
- 3 tbsp extravirgin olive oil
- precooked couscous
- 6 OZ. of broccoli florets
- 9 OZ. of squid, cleaned
- 3 of tbsp pomegranate seeds
- 1/2 lemon
- Chopped chives
- Citronette
- Salt
- Pepper
Method
1
Mix the pomegranate juice, 2 tablespoons extra-virgin olive oil and the couscous in a bowl; stir to break it up and let it rest for 10 minutes. Emulsify the juice of 1/2 lemon with 3 tablespoons oil and a pinch of salt and pepper to make your citronette.
2
Blanch the broccoli florets for 5-6 minutes. Cut the (cleaned) squid into thin strips and boil them for 1 minute. Mix the couscous with the squid, broccoli, 3 tablespoons pomegranate seeds, some chopped chives and the citronette. Distribute onto 4 plates and serve.