Pomegranate couscous salad is a bright and fresh side dish that is perfect for a picnic but would also be a light and festive side dish for the holidays. It is a great make ahead salad recipe that can be served with almost any entree.
We eat with our eyes first, so the rich jewel tones of pomegranate arils, bright yellow pepper and bits of fresh green herbs are sure to draw you in. They are nestled in a bed of tender cousous for a fabulous fresh side dish.
Because there are no salad greens to wilt, this salad can easily be assembled ahead of time. If you are worried about the herbs wilting, you can always wait to chop and add them right before you serve the salad.
It travels well too, making it great for potluck carry-ins and picnics. Put some in a jar for a lovely part of your brown bag lunch at work.
Or make this couscous as a cool, bright and fresh addition to your Thanksgiving menu. It will be a beautiful addition to your holiday table.
It would be wonderful as a side dish for your Christmas ham. It would also be fabulous with grilled chicken, pork or fish throughout the summer as well.
What is couscous?
Couscous looks like a grain, but it is actually a very small pasta. It is made with semolina flour and water. Because of its small size, it cooks very quickly and lends itself well as a base to many different dishes.
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Easy adaptations
This pomegranate couscous salad is fabulous just the way it is written, but salads like this can easily be adjusted to match your taste preferences.
Couscous has such a soft texture and neutral flavor that carries the taste of all of the add ins so beautifully. But you can easily substitute in other options.
Quinoa salads like quinoa caprese salad and Mediterranean quinoa salad are always a hit too. Cooked quinoa would be a great protein rich option if you prefer that to couscous.
You could also use cooked orzo or even some farro. Pearled barley would be another great option.
You can also use your favorite fresh herbs, or whatever you have on hand. A different mix of herbs can easily adjust the flavor profile.
Don’t despair if you don’t have sumac.
If you don’t have sumac, you can replace it with a little bit of lemon pepper seasoning. Or use a little lemon or lime zest. If you don’t have any of those, you can leave it out but it does bring great bright flavor to the salad dressing.
Pomegranate Couscous Salad
Ingredients
Salad
- 1 cup uncooked couscous
- 3 green onions chopped
- 1 yellow bell pepper in small cubes
- 2 small pomegranates
- ½ cup chopped fresh parsley
- ¼ cup chopped fresh mint
- Salt and pepper to taste
Dressing
- ½ cup olive oil
- 3 Tablespoons lime juice
- 1 Tablespoon maple syrup
- 2 teaspoons sumac
Instructions
- Cook 1 cup uncooked couscous according to package directions. Fluff the grain with a fork. Let cool.
- Meanwhile, whisk together ½ cup olive oil, 3 Tablespoons lime juice, 1 Tablespoon maple syrup, and 2 teaspoons sumac.
- Cut 2 small pomegranates in half. To prevent any mess, use a large bowl of water, hold a pomegranate in the water and then remove the seeds. Drain the water and keep the arils.
- In a large bowl, add the cooked couscous, 3 green onions chopped, 1 yellow bell pepper in small cubes, pomegranate arils, ½ cup chopped fresh parsley and ¼ cup chopped fresh mint. Toss gently to combine.
- Add the dressing and mix to combine everything
- Season with salt and pepper to taste
Notes
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what do I substitute for arils? thanks.
That’s a good question. I think dried cranberries would be a tasty substitution.
This sounds so good! If no one else has signed up for a salad at Thanksgiving, I am taking this!
It will be a great fresh addition to the menu, I’m sure!
I love pomegranates so you can bet I would love this!! Have a great day!
It’s a fun salad option, that’s for sure. Thank you, Andrea!