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