• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan with Gusto
  • Home
  • recipes
  • Subscribe
  • Accessibility Statement
menu icon
go to homepage
  • Home
  • Recipes
  • Contact
  • Subscribe
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Contact
  • Subscribe
×
  • A glass bowl with tomato BBQ sauce and a wooden spoon.
    Fiery Homemade Sriracha BBQ Sauce
  • A black cast iron pot is filled with rajma masala topped with pickled red onions and chopped cilantro.
    Creamy Rajma Masala (Vegan Kidney Bean Curry)
  • Indian curry sauce with chopped spinach in a bowl.
    Easy Indian Curry Sauce Recipe
  • Thai curry with vegetables and Indian cauliflower curry with vindaloo sauce.
    Indian Curry vs. Thai Curry (What’s the Difference?)
  • A ladle is in a white dish of vegan honey mustard dressing with black pepper.
    Best Vegan Honey Mustard Dressing Recipe (Oil-Free)
  • Artichoke pesto with green parsley in a glass bowl with a small wooden spoon.
    Easy Artichoke Pesto Recipe (Vegan and Oil-free)
  • Easy Vegan Quinoa Pilaf Recipe with Chickpeas
  • Massaman curry paste in a small bowl.
    Easy Vegan Massaman Curry Paste Recipe (oil-free)
  • A bowl of mango pico de gallo with a spoon.
    Easy Mango Pico de Gallo (Salsa Fresca)
  • Overhead of broccoli salad with vegan bacon bits, cranberries, and dressing.
    Vegan Broccoli Salad with Cranberries and Bacon Bits
  • A bottle of pomegranate molasses is poured into a small glass dish.
    Find Your Best Pomegranate Molasses Substitute
  • Whole wheat pita bread on board
    Homemade Whole Wheat Pita Bread (Oil-Free Pocket Bread)

Home » Side Salad

Festive Pomegranate Couscous Salad

Published: Nov 9, 2021 · Modified: Jan 13, 2022 by Denise · 4 Comments

Jump to Recipe·Print Recipe
Pomegranate couscous salad with pearl couscous, fresh parsley, mint and pistachios in white bowl with text overlay of recipe title.
A bowl of pearl couscous salad with pomegranate in a white bowl with text overlay.

Get the party started with a festive pomegranate couscous salad with healthy vegan ingredients, zesty lemon-spice flavor, and tantalizing textures.

Pomegranate salad with pearl couscous, herbs, pistachios, and scallions.

Recipe Features

Quick and easy – Couscous salad is a beautiful example of the versatility of pearl couscous with a simple combination of scallions, herbs, and a dressing of lemon juice, ginger, and chili flakes. Now, this is easy. And you can make it ahead.

Healthy vegan – Not only is this healthy side salad recipe vegan it's also made without added oil. This accentuates the zesty lemon flavor and makes this a low-fat delight and a perfect healthy side dish. If you usually add extra virgin olive oil to salads, resist the temptation. The couscous will soak it up, and the result will not be as fresh.

1-pot – Can you boil water? If so, you can make pearl couscous. You'll need 20 minutes tops. That's enough time to grab a medium saucepan, fill it with a few cups of water, toss in a pinch of salt, bring the water to a boil, and then cook the couscous.

Versatile – The color combination of bright red pomegranate seeds with green herbs and scallion tops makes this an alluring bowl for a perfect summer side dish for special occasions like a winter holiday table or a big dinner. And it's an easily portable light lunch– pomegranate salad, here we come!

The ingredients for pomegranate and couscous salad.

Key Ingredients

Couscous – Pearl couscous, also known as Israeli couscous, or giant couscous, is a traditional food of African countries. Thanks to global distribution, we all have access to it. Surprisingly or not, couscous is not a grain but a type of pasta. If you are exclusively wfpb (whole food, plant-based), then use whole wheat couscous. It's higher in fiber and protein than regular pearl couscous.

Pomegranate – How great are pomegranate seeds? Sweet, sour, and crunchy! Gran 1 fresh pomegranate or take the easy way out and grab a carton of the prepared kind (I'm not telling).

Fresh herbs – Chopped parsley and fresh mint leaves are our greens of choice. Flat-leaf (Italian) parsley has a mellower flavor than curly. You could also toss in fresh cilantro or even basil if you like.

Lemon juice – Fresh lemon juice is the heart of many salad dressings. For this recipe, it is the dressing. If you like a strong lemon flavor, consider adding lemon zest.

Ginger – Grated or minced fresh ginger, along with chili flakes, completes the oil-free dressing. If you don't have fresh ginger, use ½ a teaspoon of ground ginger.

Chili flakes – Crushed red chili adds a bit of spice. If you don't have or like chili, use more black pepper instead.

Scallions – Use several scallions (spring onions or green onions) and for goodness' sake, use the green parts too.

Pistachios – Let's add a touch of nutty flavor by tossing in a few pistachios. Nuts aren't mandatory, but they can enhance couscous and quinoa salads, so if you are inclined, try pistachios. You don't need a mountain of them, and removing them from the shell can be therapeutic. Ok, you can also buy them already shelled.

Lemon juice and chili flakes are poured over pearl couscous.

Pro Tips

  • For best results, follow the package instructions for cooking couscous. That might seem obvious, but it's the secret of the best couscous cook. You'll get the correct couscous to water ratio for the particular type you are using and the best shot at ending up with cooked couscous that is chewy but not mushy.
  • Finally, don't rush the cooking process. Simmer the couscous over medium heat and try not to let the water continuously boil. This keeps enough water in the pot for long enough to cook the couscous.
  • Removing pomegranate seeds can be a messy process. Try cutting the pomegranate into quarters. Place a large bowl in the sink and a fine mesh strainer inside the bowl. Then turn each pomegranate quarter inside out and gently remove the seeds.
  • Mix the lemon, ginger, and chili flakes in a small bowl before adding them to the salad. This helps to distribute the ginger and keep it from clumping into one or two shocking bites. You can always add more lemon juice later.
  • Don't forget – couscous is pasta, so follow the best practice for pasta salad and rinse the couscous after cooking it. This stops the cooking process and keeps it from clumping together.
  • If you make this salad ahead, you may want to wait to add the pistachios to keep them at the maximum crunch. Add more lemon juice to refresh the salad right before serving.
A white bowl filled with cooked Israeli couscous, pomegranate, herbs, scallions, and pistachios mixed in a white bowl.

Common Questions

Can you use pomegranate molasses with pearl couscous salad?

Pomegranate molasses can be added to the dressing for a more intense flavor for any pomegranate couscous recipe.

Is there a substitution for fresh pomegranate seeds?

If you can't find fresh pomegranate seeds, the best substitute is dried cranberries or cherries. If you decide to use fresh cranberries, be sure to simmer them first. They will be very tart, so consider adding a teaspoon of sugar or date paste before adding them to the salad. You won't get the exact flavor of this pomegranate couscous recipe, but it will still be tasty.

What vegetables go with pearl couscous salad?

If you want to add more vegetables to pearl couscous salad, consider diced cucumber or carrots. Red bell pepper would also be a good option as would be chopped kale if you want more greens.

More Festive Side Salads

  • A bowl filled with sliced cherry tomatoes, red peppers, cilantro, and pomegranate.
    Zesty Tomato and Pomegranate Salad with Za'atar
  • A bowl of apple cranberry salad with spinach, almonds, and cranberry balsamic dressing.
    Apple Cranberry Salad
  • Israeli couscous salad with mint, apricots, and pistachios in a black bowl.
    Easy Israeli Couscous Salad (Pearl Couscous)
  • A bowl of Borlotti bean salad with red onions, celery, walnuts, and pomegranate arils.
    borlotti bean salad with pomegranate vinaigrette
Print

festive pomegranate couscous salad

A white bowl filled with pearl couscous, pomegranate, herbs, and pistachios.
Print Recipe
Pin Recipe

★★★★★

5 from 2 reviews

Get the party started with a festive pomegranate couscous salad with healthy vegan ingredients, zesty lemon-spice flavor, and tantalizing textures.

  • Author: Denise
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 8 1x
  • Category: Side Salads
  • Method: Stovetip
  • Cuisine: Middle Eastern
  • Diet: Vegan

Ingredients

Units Scale
  • 2 cups (300 gm.) pearl couscous, rinsed. (ideally whole grain couscous)
  • 3 cups of water
  • pinch of salt (¼ a teaspoon)
  • 1 large pomegranate (1 ½ cups seeds)
  • 4 scallions, chopped (white and green parts)
  • 2 cups flat-leaf parsley, roughly chopped
  • ½ cup mint leaves, chopped
  • ½ cup pistachios
  • 1 cup lemon juice
  • 2 tsp. grated ginger
  • ½ - 1 tsp. red chili flakes
  • ¼ tsp. ground black pepper

Instructions

  1. Cook the couscous. In a medium pot, bring 3 cups of water and a pinch of salt to boiling. Add the rinsed couscous, stir, reduce the heat, and cover. Simmer the couscous for about 15 minutes until the water is absorbed. Consult the package instructions in case there is a specific couscous to water recommendation.
  2. Rinse cooked couscous. Once the couscous is done, promptly remove it from the pot and rinse it in cool water. This stops the cooking process and keeps the couscous from sticking together.
  3. Mix the dressing. Grab a small bowl and whisk the lemon juice, ginger, red chili flakes, and black pepper.
  4. Finish the salad. Add the cooked couscous to a medium salad bowl, then mix the dressing to coat the couscous. Add the rest of the salad ingredients and mix well.
  5. Serving suggestions. Serve the salad at room temperature or cover the bowl with cling film (plastic wrap) and store it in the refrigerator to serve it the next day. 

Notes

  • Refresh the salad after sitting by mixing in a few tablespoons of lemon juice.
  • Add pomegranate molasses to the dressing for a more intensive flavor.
  • Want more veg with your couscous? Add diced cucumber, carrots, or red pepper. 

Keywords: pomegranate couscous salad, pearl couscous salad, Israeli couscous salad, Giant couscous

Did you make this recipe?

Please leave a êêêêê star rating in the recipe card and/or a review in the comments section further down the page. I always appreciate your feedback J. You can follow me on Facebook, Pinterest, or Instagram. Thanks for your support!

More Vegan Side Salad Recipes

  • Tri-colored pasta with dressing and fresh herbs in a blue bowl.
    Vegan Pasta Salad with Green Goddess Dressing
  • Roasted potatoes and tomatoes with BBQ dressing.
    Vegan Roasted Potato Salad with Creamy BBQ Dressing
  • Fattoush salad with pita chips, pomegranate seeds, lettuce, tomatoes, peppers, and radishes.
    Easy Lebanese Fattoush Salad
  • Cucumber salad with peanut dressing topped with chopped cilantro, red chili flakes, and peanuts.
    Spicy Cucumber Salad with Creamy Peanut Dressing

Reader Interactions

Comments

  1. Megan

    August 22, 2020 at 7:57 pm

    Delicious!!! Although next time I think I will use half the amount of lemon, but overall easy to make and tastes amazing!

    ★★★★★

    Reply
    • Denise

      August 23, 2020 at 4:32 pm

      So happy to hear you liked this salad. We love the flavor the pomegranate brings and like you, how easy it is to prepare. Thanks for your kind comments.

      Reply
  2. Susie

    November 25, 2020 at 1:33 am

    Love this recipe, but there is a much better way to deseed a pomegranate! See video below.
    Watch "The Quickest Way to De-seed a Pomegranate (with a Spoon)" on YouTube
    https://youtu.be/MkzUKBqJD0I

    ★★★★★

    Reply
    • Denise

      December 09, 2020 at 11:12 am

      Thanks for the tip - that is a must-try. Glad you enjoyed the recipe. Pomegranate is the best in salads. 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆
Recipe Rating




Primary Sidebar

Denise in a Good Medicine shirt.

Howdy, I'm Denise, a plant-based lifestyle enthusiast, recipe creator, coach, and Food for Life certified instructor. I'm certified in plant-based nutrition from the T. Colin Campbell Institute and completed training as a Well Start coach.

More about me →

FFL logo

I'm proud to work as a Food for Life Instructor. Check for updates about courses I'll be teaching (live and online).

Popular Recipes

  • A bowl of creamy sweet potato dip topped with chopped parsley.
    Creamy DIY Sweet Potato Dip
  • A black pan is filled with mung bean curry.
    Mung Bean Curry
  • A sliver spoon with baked tofu sausage crumbles is held over a bowl of crumbles.
    Vegan Tofu Sausage Crumbles
  • baked granola bar is held over a plate of granola bars
    Baked Sugar-Free Granola Bars
  • Blue bowl filled with cooked bulgur with vegetables and tomatoes
    Middle Eastern bulgur with vegetables
  • one pot rice and black beans in skillet
    one-pot rice and beans

Summer Salads

  • Roasted potatoes and tomatoes with BBQ dressing.
    Vegan Roasted Potato Salad with Creamy BBQ Dressing
  • A bowl filled with sliced cherry tomatoes, red peppers, cilantro, and pomegranate.
    Zesty Tomato and Pomegranate Salad with Za'atar
  • Tongs hold coleslaw with green and red cabbage, carrots, chopped cilantro, and mango strips over a bowl of slaw.
    Zippy Vegan Coleslaw with Mango
  • Curried vegan macaroni salad in a glass bowl with paprika on top.
    curried vegan macaroni salad
  • A bowl of Borlotti bean salad with red onions, celery, walnuts, and pomegranate arils.
    borlotti bean salad with pomegranate vinaigrette
  • Vegan tuna salad with chickpeas with lettuce, red onions, and toast.
    Vegan Tuna – Chickpea Salad Recipe No Mayo

Footer

↑ back to top

About

Privacy policy

Accessibility policy

Newsletter

Sign up for emails and updates

Contact

Connect with me

Copyright © 2022 Vegan with Gusto