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Pummelo Couscous

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Tips

  • Pummelos taste like sweet, mild grapefruits. When selecting, choose ones that are firm, thin-skinned, and heavy
  • To use, slice in half and eat like a grapefruit. These can also be peeled, sliced, and used in fruit salads.
  • Pummelos are just as nutritious as grapefruits but without the bitterness!

Ingredients (serves 2-4)

  • ¾ cup water
  • 2 teaspoons macadamia oil, divided (can substitute butter)
  • Salt
  • ½ cup instant couscous
  • ½ cup vegetable oil
  • 2 large shallots, thinly sliced and separated into rings (about ½ cup)
  • 1 (1½-pound) pummelo, peeled and separated into chunks
  • ¼ teaspoon finely grated ginger
  • 2 tablespoons chiffonade of mint

Directions

  1. Bring water to boil in a saucepan.
  2. Add 1 teaspoon macadamia oil, a dash of salt, and couscous.
  3. Cover, remove from heat, and let stand for at least 5 minutes.
  4. Fluff the grains with a fork and cool completely.
  5. Heat vegetable oil in a small heavy pot over medium heat until a thermometer registers 325°F.
  6. Add shallots and fry, stirring constantly, until golden brown.
  7. Remove with a slotted spoon, drain on towels, and cool completely.
  8. In a large bowl, combine couscous, 1 teaspoon macadamia oil, a dash of salt, and ginger using a fork or your hands.
  9. Add pummelo segments, half of the fried shallots, and mint and gently toss to combine.
  10. Garnish with the remaining fried shallots and serve.
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