Name: Pomegranate Couscous Salad
Prep time: 15 min
Cook time: PT-485287H9M7S
Total time: 25 min
Cuisine: Vegan
Ingredients: 1 cup uncooked couscous; 3 green onions, chopped; 1 yellow bell pepper, cut into small cubes; 2 small pomegranates, seeds removed; ½ cup chopped fresh parsley; ¼ cup chopped fresh mint; Salt and pepper to taste; ½ cup olive oil; 3 tablespoons lime juice; 1 tablespoon maple syrup; 2 teaspoons sumac

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Why You’ll Love This Recipe

This couscous salad is packed with fresh flavors and textures. The couscous provides a light and fluffy base, while the pomegranate seeds add a burst of sweetness and crunch. The yellow bell pepper and fresh herbs bring brightness to the dish, and the lime maple dressing ties everything together with its tangy, slightly sweet flavor. It’s perfect for serving at picnics, gatherings, or as a quick, healthy side dish.

Ingredients

For the Salad:

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

For the Dressing:

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Salad:

Prepare the Couscous: Cook the couscous according to package instructions. Once cooked, fluff it with a fork and set aside to cool slightly.
Prepare the Vegetables: While the couscous is cooling, chop the green onions, yellow bell pepper, parsley, and mint. Remove the seeds from the pomegranates.
Combine the Ingredients: In a large bowl, combine the couscous, chopped green onions, yellow bell pepper, pomegranate seeds, parsley, and mint. Toss gently to combine.

For the Dressing:

Make the Dressing: In a small bowl or jar, whisk together the olive oil, lime juice, maple syrup, and sumac until smooth and well combined.
Dress the Salad: Pour the dressing over the couscous mixture and toss to combine, ensuring everything is well coated. Taste and adjust seasoning with salt and pepper.
Serve: Serve the salad immediately or refrigerate it for 10-15 minutes to allow the flavors to meld together. It can also be served chilled or at room temperature.

Servings and Timing

This recipe serves about 4 people as a side dish. Prep time is about 15 minutes, with an additional 10 minutes for the couscous to cool.

Variations

Add Protein: To make this salad a more filling meal, add grilled chicken, shrimp, chickpeas, or feta cheese.
More Veggies: You can add other vegetables such as cucumber, tomatoes, or radishes for extra crunch and flavor.
Vegan Option: This recipe is already vegan-friendly!
Herb Swap: If you prefer, you can swap mint and parsley with basil, cilantro, or dill for a different flavor profile.

Storage/Reheating

This salad is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The couscous will absorb more of the dressing, so give it a good toss before serving. It’s best eaten cold or at room temperature.

FAQs

1. Can I make this salad ahead of time?

Yes, you can prepare the salad ahead of time and refrigerate it. The flavors will meld together as it sits, making it even tastier after an hour or two.

2. Can I use another grain instead of couscous?

Yes, you can use quinoa, farro, or bulgur as a substitute for couscous. They will add a slightly different texture but will still work well with the dressing.

3. Can I make the dressing ahead of time?

Yes, you can make the dressing ahead of time and store it in the refrigerator for up to a week. Just give it a good shake or stir before using.

4. How can I remove pomegranate seeds easily?

To remove pomegranate seeds, cut the pomegranate in half and hold it over a bowl with the cut side facing down. Tap the back of the fruit with a wooden spoon, and the seeds should fall out easily.

5. Can I add nuts or seeds to the salad?

Yes, adding toasted pine nuts, almonds, or sunflower seeds will add extra crunch and flavor to the salad.

6. How do I make this salad spicier?

For a spicy kick, add a pinch of red pepper flakes or finely chopped jalapeño to the salad or dressing.

7. Can I use bottled lime juice instead of fresh?

Fresh lime juice is recommended for the best flavor, but you can substitute bottled lime juice if necessary.

8. Can I use honey instead of maple syrup?

Yes, you can use honey as a substitute for maple syrup, but it will alter the flavor slightly.

9. How long will this salad last in the fridge?

This salad will last up to 2 days in the refrigerator. The couscous will absorb some of the dressing, so give it a good toss before serving.

10. Can I use frozen pomegranate seeds?

If fresh pomegranate is not available, you can use frozen pomegranate seeds. Just make sure to thaw them before using in the salad.

Conclusion

This Couscous Salad with Pomegranate, Mint, and Lime Dressing is a vibrant, refreshing dish that’s perfect for any occasion. The couscous, vegetables, and pomegranate seeds create a colorful and flavorful mix, while the lime maple dressing adds the perfect balance of tang and sweetness. Whether you’re serving it as a side dish or a light meal, this salad is sure to be a crowd-pleaser!