Fennel-Rubbed Pork with Shallot-Pomegranate Reduction Menu
* Heat 1 teaspoon olive oil in a saucepan over medium-high heat. Add 1/2 cup chopped onion; sauté 3 minutes. Add 1 1/4 cups water, 1/2 teaspoon salt, and 1/8 teaspoon black pepper; bring to a boil. Stir in 1 cup couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Sprinkle with 3 tablespoons toasted chopped walnuts and 2 tablespoons chopped fresh parsley.