Pomelo Couscous


3/4 cup water
2 tsp macadamia oil, divided
1/2 cup instant couscous
3 Tbsp vegetable oil
2 large shallots, thinly sliced and separated into rings
1 (1 1/2-pound) pomelo, peeled and separated into chunks
1/4 tsp finely grated ginger
2 Tbsp chiffonade of mint
1/4 teaspoon salt


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

Serving Suggestions: