Plan a 4th of July Menu With All of Your Family's Cookout Favorites

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pomegranate :: Article Creator

Sweet And Savory: Must-try Pomegranate Recipes

Pomegranates are the perfect fruit to add a burst of flavor and color to your dishes.

Loaded with juicy seeds, they are rich in antioxidants and vitamins, and make for a healthy addition to meals.

Be it salads or desserts, pomegranates can be used in the most amazing ways to amp up the taste and nutritional value of your dishes.

Here are delightful recipes that use this vibrant fruit.


Pomegranate Is Actually Great For Your Skin: Here's Why

Pomegranates are often celebrated for their vibrant color and sweet-tart flavor, but they also offer surprising benefits for skin health.

Rich in antioxidants, vitamins, and minerals, pomegranates can contribute to a healthier complexion.

These fruits have been used in various skincare routines owing to their potential to improve skin texture and appearance.

Here's how pomegranates can benefit your skin and encourage you to include them in your daily regimen.


This Couscous Salad Is Bursting With Veggies And Herbs

Yields: 8-10 servings

Prep Time: 15 mins

Total Time: 20 mins

Ingredients

  • 1 c.

    Moroccan couscous

  • 1 1/2 tsp.

    kosher salt, divided

  • 1/4 c.

    plus 1 teaspoon olive oil, divided

  • 2 tbsp.

    lemon juice

  • 1 tbsp.

    dijon mustard

  • 1

    garlic clove, finely chopped

  • 1

    pint multi-colored cherry tomatoes, halved (about 1 1/2 cups)

  • 1

    English cucumber, sliced and quartered (about 1 1/2 cups)

  • 1/3 c.

    crumbled feta cheese

  • 1/3 c.

    toasted, chopped walnuts

  • 1/3 c.

    thinly sliced green onion

  • 1/4 c.

    chopped Italian parsley

  • 1 tbsp.

    chopped fresh dill

  • 3 tbsp.

    pomegranate seeds, for garnish (optional)

    • Directions

  • In a small pot, bring 1 cup of water to a boil. Stir in the couscous and 1 teaspoon of salt. Remove from the heat, cover, and let sit for 5 minutes. Add 1 teaspoon of oil and fluff with a fork. Let cool completely.

  • In a large bowl, whisk together the remaining 1/4 cup of oil, lemon juice, mustard, garlic, and the remaining 1/2 teaspoon of salt until combined. Add the tomatoes, cucumber, feta, walnuts, green onion, and cooled couscous to the dressing, and toss to coat. Stir in the parsley and dill. Garnish with pomegranate seeds.

    • Tip: For an extra tangy finish, drizzle this salad with balsamic glaze.

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