Festive Pomegranate Couscous Salad

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

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!

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.

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.

Common Questions

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