Recipe: Couscous Salad with Pomegranate and Pear

Thanks to Chef Mario Hernandez of Order of the Fat Tongue

  • Quality olive oil to taste
  • Kosher salt and freshly ground black pepper to taste
  • White wine vinegar to taste
  • 1 cup of couscous
  • 1 1/4 of cup of water
  • Seeds from a medium sized pomegranate
  • 1 Asian pear, cored and dice into small cubes
  • 1 Warren pear, cored and diced into small cubes
  • 1 small Treviso Radicchio, thinly sliced into ribbons
  • 1/4 cup finely chives
  • 4 ounces of feta cheese, crumble into small pieces


  1. Add water into large saucepan and bring to a simmer.
  2. Add couscous, olive oil, salt and pepper and cover.
  3. Take of heat and let stand for 15 minutes. Fluff with a
    fork and place the cooked couscous into large mixing
    bowl. Add the diced pear, pomegranate seeds, feta
    cheese, radicchio and chives.
  4. Dress with olive and vinegar and season to taste with salt and black
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