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This vibrant Feta and Pomegranate Couscous Salad brings together fluffy couscous, creamy feta, juicy pomegranate, and a fresh lemony dressing for a dish that is both light and satisfying. I love how it livens up a meal with bursts of color and flavor and comes together so quickly.
I first tossed this together for a picnic with friends and it has since become my go-to when I need something fresh fast. Seeing those jewel-like pomegranate seeds always makes people smile.
Ingredients
- Couscous: Choose a fine grain that will fluff up softly when soaked
- Boiling water: Ensures the couscous cooks evenly without getting mushy
- Salt: Enhances every flavor in the dish
- Feta cheese: Adds creamy saltiness Look for sheep’s milk feta for a real Mediterranean taste
- Pomegranate seeds: Bring juicy pops of sweetness Choose a heavy pomegranate with firm bright skin
- Cucumber: Offers crunch and cooling freshness Select a firm cucumber with smooth skin
- Red onion: Adds a gentle bite Finely chop for even flavor in every bite
- Fresh parsley: Brings bright herbal notes Use flat leaf parsley for best results
- Fresh mint: Delivers freshness and fragrance Only use leaves and chop just before adding
- Extra virgin olive oil: Lends richness and a silky texture Opt for cold pressed oil with a fruity aroma
- Fresh lemon juice: Gives zingy acidity Juice fresh lemons for best flavor
- Garlic: Infuses the salad with deep background flavor Choose fresh plump cloves
- Ground cumin: Adds soft warmth and subtle earthiness Use freshly ground cumin if possible
- Black pepper: Finishes with a gentle kick Grind fresh for better taste
Step-by-Step Instructions
- Prep the Couscous:
- Place couscous and salt in a large bowl then pour boiling water over it Cover immediately with a lid or plate Let stand five minutes until the water is absorbed Fluff gently with a fork to separate the grains and keep them light
- Make the Dressing:
- In a separate small bowl combine olive oil fresh lemon juice minced garlic ground cumin and black pepper Whisk vigorously until the dressing is well emulsified and all flavors are combined
- Add Vegetables and Herbs:
- Add diced cucumber finely chopped red onion chopped parsley chopped mint and pomegranate seeds to the fluffed couscous Mix gently so that the herbs distribute evenly throughout the salad
- Dress the Salad:
- Pour the prepared dressing over the couscous mixture Toss gently using two forks or salad servers to ensure everything is lightly coated without crushing the grains
- Add the Feta:
- Crumble the feta cheese over the salad and gently toss again so you get creamy bits in every bite but the feta still holds some shape
- Season and Serve:
- Taste and adjust the seasoning as you like Serve right away at room temperature or let chill in the fridge for a cooler salad
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Feta is the reason I adore this salad Its creamy saltiness balances the tart pomegranate perfectly My daughter and I always sneak a few crumbles before it makes it to the table and she proudly arranges the mint leaves on top
Storage Tips
Store any leftover salad in a tightly sealed container in the fridge It keeps well for up to two days The herbs may wilt slightly but the flavors continue to meld beautifully If making ahead for a crowd keep the dressing separate and add just before serving for the freshest texture
Ingredient Substitutions
If you are gluten free swap in cooked quinoa or fine bulgur instead of couscous For a sheep’s milk cheese alternative try fresh goat cheese or a dairy free feta substitute Cherry tomatoes or finely chopped bell peppers are a great stand in if you are out of pomegranate seeds
Serving Suggestions
This salad makes a lively side with grilled meats like chicken or lamb and is equally satisfying with falafel or roasted vegetables For a fuss free lunch pack it with a slice of crusty bread or pile it into lettuce leaves for a fresh handheld wrap
Cultural and Historical Context
Couscous salads are Mediterranean staples and can be found across North Africa and the Eastern Mediterranean The blend of fruity elements with salty cheese is a classic regional pairing that hits every flavor note This recipe is an easy way to bring a little sunshine and color to your table inspired by the way salads are enjoyed from Marrakesh to Beirut
Recipe FAQs
- → Can I make this dish gluten-free?
Yes, you can substitute the couscous with quinoa or a certified gluten-free version for a gluten-free alternative.
- → How should I store leftovers?
Place leftovers in an airtight container and refrigerate for up to two days. Stir gently before serving.
- → What proteins pair well as sides?
This dish pairs beautifully with grilled chicken, lamb, or chickpeas for added protein and substance.
- → Can I prepare it ahead of time?
Yes, prepare it a few hours ahead and refrigerate. Add feta just before serving for best texture.
- → Can I add other vegetables?
Absolutely; try tossing in tomatoes, bell peppers, or arugula to add extra color and flavor.
- → Is it suitable for vegetarians?
Yes, this dish is vegetarian as long as you use vegetarian-friendly feta cheese.