3/4 cup water
2 teaspoons macadamia oil, divided (can substitute buttery olive oil or butter)
1/2 cup instant couscous
1/2 cup vegetable oil
2 large shallots, thinly sliced and separated into rings (about 1/2 cup)
1 (1 1/2-pound) pomelo, peeled and separated into chunks
1/4 teaspoon finely grated ginger
2 tablespoons chiffonade of mint
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 pomelo segments, half of the fried shallots, and mint and gently toss to combine.
Garnish with the remaining fried shallots and serve.