1 cup vegetable or chicken stock
1 cup whole wheat couscous
1/4 cup diced red onion
2 tablespoons butter or olive oil
1/2 cup fresh pomegranate seeds (about
1. In a small saucepan, bring the stock to a boil. Stir in the couscous, onion, butter or oil and a pinch of salt. Cover and take the pan off the heat. Let sit for 5 minutes.
2. Fluff the couscous with a fork and stir in the pomegranate, cilantro, nuts and pepper to taste. Serve warm or cold.