Directions
Heat 2 tablespoons olive oil in a small saucepan over medium heat.
Add the shallot and cook for 1 minute.
Add the pearl couscous and cook, stirring occasionally, until lightly toasted and the shallot is tender, about 3–4 minutes.
Add salt, black pepper, and chicken broth. Bring to a boil.
Cover, leaving the lid slightly ajar. Reduce heat to low and cook until the liquid is absorbed, about 10–12 minutes.
Remove from heat, stir in the raisins, cover, and let stand for 5 minutes.
Transfer to a serving bowl and allow to cool to room temperature.
Stir in the mint, pomegranate seeds, pistachios, lemon zest, and lemon juice.
Finish with 1 tablespoon olive oil and gently toss.
