Mediterranean Pearl Couscous Salad with Pomegranate Vinaigrette
This Mediterranean pearl couscous salad is packed with fresh herbs, pomegranate, pistachios, olives, and feta tossed in a bright lemon-pomegranate dressing. Perfect for meal prep, summer gatherings, or an easy Mediterranean side dish.
Servings: 6 side salads
Calories: 314kcal
Equipment
- 1 small saucepan
- 1 colindar
- 1 chef knife
- 1 cutting board
- 1 small whisk or fork
- 1 small bowl
Ingredients
Salad
- 1 cup dry pearl couscous Israeli couscous
- 1 tablespoon olive oil
- 1 large Persian cucumber diced
- ¼ small red onion very thinly sliced
- ½ cup chopped fresh parsley
- ¼ cup chopped fresh mint
- ⅓ cup pomegranate arils
- ⅓ cup chopped Kalamata olives
- ⅓ cup shelled pistachios roughly chopped
- ½ cup vegan feta cheese crumbled
- 2 tablespoons chopped fresh dill optional
- Zest of 1 lemon
Lemon-Pomegranate Dressing
- ¼ cup olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon pomegranate molasses
- 1 teaspoon Dijon mustard
- 1 small garlic clove finely grated
- ½ teaspoon dried oregano
- ¾ teaspoon salt plus more to taste
- ¼ teaspoon black pepper
Instructions
- Cook the pearl couscous: Bring a medium saucepan filled with salted water to a boil. Then add the Israeli couscous and cook until tender, but still a touch chewy. This takes 8–10 minutes. Drain and then rinse with cold water to stop the cooking process. Next, move the couscous to a medium-sized bowl, add 1 tablespoon of olive oil, and toss well. This prevents the couscous from sticking.
- Prep the cucumber: Dice the cucumber and put it in a small bowl. If using a standard cucumber, remove the seeds first. Place the diced cucumber in a small bowl and sprinkle a pinch of salt. Let it stand for 10-15 minutes. Pat the cucumber with paper towels before adding it to the salad. This will keep your salad crisp and stop the cucumbers from releasing too much water.
- Make the dressing: In a small bowl, whisk together olive oil, fresh lemon juice, pomegranate molasses, Dijon mustard, garlic, and dried oregano. Whisk the ingredients until the dressing is emulsified (the dressing should be uniform with no separation of ingredients). Add salt and pepper to taste.
- Assemble the salad: In the same mixing bowl as the Israeli couscous, add the diced cucumber, sliced red onion, parsley, mint, pomegranate arils, olives, pistachios, feta, or vegan feta cheese, and lemon zest. Add the dressing and toss until everything is evenly coated.
- Chill and serve: Refrigerate the salad for at least 30 minutes before serving. This will give the couscous time to absorb the dressing and the flavors to marry. Before serving, taste the Mediterranean salad and adjust as needed (more veggies, lemon, mint, or salt).
Nutrition
Calories: 314kcal | Carbohydrates: 30g | Protein: 8g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 11mg | Sodium: 567mg | Potassium: 226mg | Fiber: 4g | Sugar: 4g | Vitamin A: 637IU | Vitamin C: 13mg | Calcium: 101mg | Iron: 1mg