Pomelo with Couscous

Pomelo with Couscous

  • Prep: 15 min
  • Cook Time: 15 min
  • Total: 30 min
  • Serving: Serves 2-4

Pomelo is the largest of the citrus fruits. Its taste resembles that of a grapefruit, although it is both sweeter and milder in flavor.


  • 3/4 cup water
  • 2 teaspoons olive oil, divided
  • Sea salt
  • 1/2 cup instant couscous
  • 1/2 cup vegetable oil
  • 2 large shallots, thinly sliced and separated into rings (about 1/2 cup)
  • 1 (1-1/2-pounds) pomelo, peeled and separated into chunks
  • 1/4 teaspoon finely grated ginger
  • 2 tablespoons chiffonade of mint


  1. Cook the couscous according to package directions, making sure to add 1 teaspoon of olive oil to the pan.
  2. Place the vegetable oil into a sauté pan over medium heat. Once it begins to shimmer, add the shallots and cook until golden brown in color. Using a slotted spoon, remove the onions from the pan and transfer to a paper towel-lined plate.
  3. Place the cooked couscous in a large salad bowl and then add the remaining olive oil, a large pinch of salt and the fresh ginger. Toss gently to coat and then add the pomelo, cooked shallot and the mint. Toss gently once again and then serve immediately.

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