Pomegranate Couscous from David LeFevre of Manhattan Beach Post by Aleksandra Crapanzano

Ruby-red pomegranate arils, salty, tangy feta, puckering grapefruit, and oily Marcona almonds give basic couscous layers of texture, flavor, and color.

Photo by Ray Kachatorian

SERVES 4 FOR LUNCH OR 6 AS A SIDE DISH

Ruby-red pomegranate arils, salty, tangy feta, puckering grapefruit, and oily Marcona almonds give basic couscous layers of texture, flavor, and color. It’s a light lunch, an appetizer, picnic food, or a side dish served on a warm night with grilled meat or fish.