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Pomegranate Couscous Salad Recipe

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3.9 from 6 reviews

This vibrant Pomegranate Couscous Salad is a refreshing and flavorful dish combining fluffy couscous with crunchy bell peppers, fresh herbs, and juicy pomegranate arils. Tossed in a tangy lime, olive oil, and maple syrup dressing with a hint of sumac, this salad is perfect as a light lunch or a colorful side dish that comes together quickly in just 20 minutes.

Ingredients

Salad Ingredients

  • 1 cup uncooked couscous
  • 3 green onions, chopped
  • 1 yellow bell pepper, diced into small cubes
  • 2 small pomegranates
  • ½ cup chopped fresh parsley
  • ¼ cup chopped fresh mint
  • Salt and pepper to taste

Dressing Ingredients

  • ½ cup olive oil
  • 3 tablespoons lime juice
  • 1 tablespoon maple syrup
  • 2 teaspoons sumac

Instructions

  1. Cook the couscous: Prepare the couscous according to the package directions, usually by pouring boiling water over it and covering it to steam. Once cooked, fluff the grains gently with a fork and allow the couscous to cool completely.
  2. Prepare the dressing: While the couscous cooks, whisk together the olive oil, lime juice, maple syrup, and sumac in a bowl until well combined to create a bright and tangy dressing.
  3. Remove pomegranate seeds: Cut the pomegranates in half. To minimize mess, submerge each half in a large bowl of water and gently release the seeds by tapping or rubbing. The seeds will sink and the pith will float. Drain the water and reserve the pomegranate arils for the salad.
  4. Combine salad ingredients: In a large mixing bowl, add the cooled couscous, chopped green onions, diced yellow bell pepper, pomegranate arils, chopped parsley, and fresh mint. Toss gently to distribute the ingredients evenly.
  5. Add the dressing: Pour the prepared dressing over the couscous mixture and toss carefully again until everything is evenly coated.
  6. Season to taste: Finally, season the salad with salt and freshly ground pepper according to your preference. Serve immediately or chill for a refreshing cold salad.

Notes

  • Cooling the couscous completely before mixing prevents the herbs and pomegranate from wilting or getting soggy.
  • Using cold lime juice and olive oil ensures the dressing stays fresh and flavorful.
  • Sumac adds a tangy lemony flavor; if unavailable, a squeeze of extra lime juice can be substituted.
  • This salad can be prepared a few hours in advance and refrigerated for enhanced flavor melding.
  • For a nuttier texture, toasted pine nuts or slivered almonds can be added just before serving.

Find it online: https://cookedbysarah.com/pomegranate-couscous-salad-recipe/