Recipe by Emily Han 

Serves 2 to 4 | Takes approx. 15 minutes

3/4 cup Water

2 tsp Butter or Olive Oil

Salt

1/2 cup instant Couscous

1/2 cup Vegetable Oil

2 large Shallots, thinly sliced and separated into rings (about 1/2 cup) I would use the Leeks from the box

1 (1 1/2-pound) Pomelo, peeled and separated into chunks

1/4 tsp finely grated Ginger

2 TB chiffonade of Mint

Bring water to boil in a saucepan. Add 1 teaspoon olive oil or butter, 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.