Pomegranate Couscous Salad Recipe – Easy Mediterranean Indian Side Dish

Last Updated on 4 months by Neha Deshmukh

Pomegranate Couscous Salad Recipe – Easy Mediterranean Indian Side Dish

Hey everyone! If you’re looking for a super refreshing, vibrant side dish that’s both healthy and bursting with flavour, you absolutely have to try this Pomegranate Couscous Salad. I first made this for a summer picnic with friends, and it was a total hit – everyone asked for the recipe! It’s a beautiful blend of Mediterranean and Indian flavours, and honestly, it comes together in just 10 minutes. Let’s get cooking!

Why You’ll Love This Recipe

This salad is seriously a winner for so many reasons. It’s quick, easy, and requires minimal cooking. The combination of fluffy couscous, juicy pomegranate seeds, crisp cucumber, and sweet cherry tomatoes is just divine. Plus, it’s incredibly versatile – perfect as a light lunch, a side with grilled meats or veggies, or even a colourful addition to a potluck. It’s a guaranteed crowd-pleaser!

Ingredients

Here’s what you’ll need to whip up this delightful salad:

• ½ cup couscous (about 125g)
• ¾ cup chicken stock (about 180ml) – or vegetable stock for a vegetarian option!
• 1 pomegranate (deseeded)
• 1 cucumber (diced)
• 6 cherry tomatoes (halved)
• 1 tbsp olive oil (about 15ml)
• Salt and pepper to taste

Ingredient Notes

Let’s talk ingredients! A few little tips to make this salad even better:

• Couscous types: You can use regular couscous, or try pearl (Israeli) couscous for a slightly chewier texture. Pearl couscous will need a little longer to cook – about 10-12 minutes.
• Chicken Stock variations: Using a good quality chicken stock really elevates the flavour. But don’t worry if you’re vegetarian! Vegetable stock works beautifully too. Just make sure it’s flavourful.
• Pomegranate seasonality: Pomegranates are best in season from September to December. But you can often find them year-round now. If you’re struggling to deseed one, check out the FAQ section at the end – I’ve got a handy tip!
• Olive Oil quality: A good extra virgin olive oil adds a lovely fruity flavour. Don’t be afraid to splurge a little here – it makes a difference!

Step-By-Step Instructions

Alright, let’s make some magic happen!

1. First, bring the chicken stock to a boil in a saucepan over medium heat.
2. Once boiling, pour the hot chicken stock over the couscous in a bowl. Cover it and let it rest for about 5 minutes, until all the liquid is absorbed. This is when the couscous plumps up and gets nice and fluffy.
3. After 5 minutes, gently fluff the couscous with a fork to separate the grains. Don’t overdo it – you want it light and airy!
4. Now for the fun part! Add the pomegranate seeds, diced cucumber, and halved cherry tomatoes to the couscous.
5. Drizzle with olive oil, and season with salt and pepper to taste.
6. Finally, toss everything together until it’s all evenly combined. Give it a little taste and adjust the seasoning if needed.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t skip the resting time for the couscous! It’s crucial for getting the right texture.
• If you want a more intense flavour, try toasting the couscous in a dry pan for a couple of minutes before adding the stock.
• A squeeze of lemon juice can brighten up the flavours even more.

Variations

This salad is a blank canvas for your creativity!

• Vegan Adaptation: Simply use vegetable stock instead of chicken stock.
• Gluten-Free Adaptation: Ensure your chicken stock is certified gluten-free. Some brands add wheat-based ingredients.
• Spicy Kick: My friend Priya loves to add a finely chopped green chili for a little heat. It’s delicious!
• Herby Freshness: A handful of chopped fresh mint or parsley adds a lovely aroma and flavour. My mom always adds mint!

Festival Adaptations – Summer picnic/BBQ side

This salad is perfect for summer gatherings. It travels well and holds up nicely, even in warm weather. It’s a fantastic side for grilled kebabs, tandoori chicken, or even veggie burgers.

Serving Suggestions

Serve this Pomegranate Couscous Salad immediately for the best texture. It’s lovely on its own as a light lunch, or as a side dish with your favourite Indian or Mediterranean meal. It pairs beautifully with grilled fish, roasted chicken, or a spicy lentil curry.

Storage Instructions

If you have any leftovers (which is unlikely!), store them in an airtight container in the refrigerator for up to 2 days. The couscous might absorb some of the dressing, so you might need to add a little extra olive oil before serving.

FAQs

Let’s answer some common questions:

Is this salad best served immediately? Yes, it’s best enjoyed fresh! The couscous can get a little soggy if it sits for too long.

Can I use a different grain instead of couscous? Absolutely! Quinoa, bulgur wheat, or even rice would work well. Just adjust the cooking time accordingly.

How can I adjust the sweetness of the salad? If you prefer a less sweet salad, use a slightly tart pomegranate or reduce the amount of cherry tomatoes.

What is the best way to deseed a pomegranate? Score the pomegranate around the middle, then gently break it open. Submerge it in a bowl of water and gently loosen the seeds with your fingers. The seeds will sink to the bottom, and the membrane will float to the top.

Can I make this salad ahead of time? You can prepare the couscous ahead of time and store it in the refrigerator. But I recommend adding the fresh ingredients just before serving to keep everything crisp and vibrant.