Pomegranate Couscous Salad
This Pomegranate Couscous Salad is a colorful, refreshing dish that’s as beautiful as it is delicious. Juicy pomegranate seeds, fluffy couscous, crisp veggies, and fresh herbs are tossed together with a zesty dressing for the perfect balance of sweet, tangy, and savory.
Ingredients
- For the Salad:
- 1 cup couscous or pearl couscous for a chewier texture
- 1 ¼ cups vegetable broth or water, but broth adds more flavor
- 1 cup pomegranate seeds from 1–2 fresh pomegranates
- ½ cucumber diced (English cucumber works best)
- ½ red bell pepper diced
- ¼ small red onion finely chopped (optional, for sharpness)
- ¼ cup fresh parsley chopped (or cilantro for a different twist)
- ¼ cup fresh mint leaves chopped
- ½ cup crumbled feta cheese optional, omit for vegan
- ¼ cup toasted almonds or pistachios chopped (optional, for crunch)
- For the Dressing:
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice or lime juice for a sharper flavor
- 1 tsp honey or maple syrup for sweetness
- 1 tsp Dijon mustard
- Salt & freshly ground black pepper to taste
- Substitutions:
- Swap couscous with quinoa or bulgur for a gluten-free option.
- Replace feta with goat cheese or a dairy-free cheese alternative.
- Use apple cider vinegar instead of lemon juice for a tangier dressing.
Instructions
- Cook the couscous: Bring vegetable broth to a boil in a medium saucepan. Stir in couscous, cover, and remove from heat. Let sit for 5 minutes, then fluff with a fork until light and fluffy. (For pearl couscous, simmer 8–10 minutes until tender, then drain excess liquid.)
- Prepare the dressing: In a small bowl or jar, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until emulsified. Taste and adjust seasoning as needed.
- Toast the nuts (if using): In a dry skillet over medium heat, toast almonds or pistachios for 2–3 minutes, stirring occasionally, until lightly golden and fragrant. Set aside.
- Assemble the salad: In a large mixing bowl, combine couscous, pomegranate seeds, cucumber, red bell pepper, onion, parsley, and mint. Toss gently to mix.
- Add cheese & nuts: Fold in crumbled feta and toasted nuts (if using) for creaminess and crunch.
- Dress & serve: Drizzle dressing over the salad and toss lightly until everything is evenly coated. Serve immediately or chill in the refrigerator for 30 minutes for the flavors to meld.
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