Feta Pomegranate Couscous Salad (Print Version)
Couscous, feta, pomegranate, and herbs combine for a refreshing, colorful Mediterranean dish in just 25 minutes.
# Ingredients:
→ Grains
01 -
180 g couscous
02 -
240 ml boiling water
03 -
1/2 teaspoon salt
→ Dairy
04 -
100 g feta cheese, crumbled
→ Fruits & Vegetables
05 -
150 g pomegranate seeds
06 -
50 g cucumber, diced
07 -
1/2 small red onion, finely chopped
08 -
10 g fresh parsley, chopped
09 -
10 g fresh mint, chopped
→ Dressing
10 -
3 tablespoons extra-virgin olive oil
11 -
2 tablespoons fresh lemon juice
12 -
1 garlic clove, minced
13 -
1/4 teaspoon ground cumin
14 -
Freshly ground black pepper, to taste
# Steps to Follow:
01 -
Combine couscous and salt in a large bowl. Pour boiling water over the couscous, cover, and let stand for 5 minutes. Fluff grains with a fork to separate.
02 -
In a small bowl, whisk together the extra-virgin olive oil, lemon juice, minced garlic, ground cumin, and black pepper until emulsified.
03 -
Add cucumber, red onion, parsley, mint, and pomegranate seeds to the fluffed couscous.
04 -
Pour the dressing over the salad ingredients and toss gently to evenly combine.
05 -
Scatter the crumbled feta cheese over the salad and toss lightly to distribute. Taste and adjust seasoning as needed. Serve chilled or at room temperature.
# Additional Notes:
01 -
For a gluten-free alternative, substitute cooked quinoa or gluten-free couscous for standard couscous.
02 -
Add toasted pistachios or almonds for a crunchy texture and extra depth.
03 -
This fresh salad pairs well alongside grilled poultry or lamb.