With all the citrus that grows here in Southern California, we're always searching for new ways to use these fruits – French toast, roasted vegetables, dust... We often add citrus zest to couscous dishes and this time we thought, why not add the juicy segments? Sweet pomelo was the perfect fruit for this experiment, and the result is a dish we can't get enough of! Filled with bright chunks of pomelo, refreshing mint, and savory fried shallots, it can be served alongside fish or tofu or as a light meal on its own.
The largest citrus fruit, the pomelo tastes like a sweeter, milder grapefruit. Peeling through its thick skin and separating the pinkish-yellow segments from the membrane is a bit time-consuming but well worth it. Use your fingers and a paring knife and let yourself savor a few juicy bites along the way. And save the peel, which is delicious candied or made into marmalade.
3/4 cup water
2 teaspoons macadamia oil, divided (can substitute buttery olive oil or butter)
Salt
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.
Related: Recipe: Couscous with Raisins, Pine Nuts, and Capers
(Images: Emily Ho)
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So that people don't buy the wrong kind, it should be noted that there are actually two varieties of pomelo!
In America you typically find the type of pomelo with pink flesh, which is actually the rarer variety. That appears to be what’s used in this recipe. It’s sweeter and much more grapefruit-like. Pomelos with white flesh are similar but not as sour and a little less sweet. They’re often used in place of greens for salads in SE Asia (think like a papaya salad). But you can still eat them plain. I like them better than the pink ones.
If you find a pomelo at a chain grocery in the U.S., it probably has pink flesh. But if your grocery doesn’t carry them, the next place to look is a specialty Asian grocery. Here you have to be more careful about which kind of pomelo you’re getting.
Also, on a fun note, if you cut a pomelo in half and carefully remove the flesh, you can use the rind as a serving bowl because they’re so huge!