Pomegranate Pistachio Couscous Salad
This Pomegranate Pistachio Couscous Salad is easy to make in less than 15 minutes and requires no cooking. This makes it perfect for hot summer days when you don't fancy slaving over a hot stove!
What is Couscous?
Couscous is a grain traditionally made from durum wheat semolina which has already been steamed and typically sold dehydrated. When it has been re hydrated it is light and fluffy with a mild taste that is easily flavoured.
How to prepare couscous and Pomegranate Pistachio Couscous Salad
Couscous is really easy to prepare as there is no cooking. I allow 200g for 4 servings and put the couscous in a large glass bowl. Add an equal amount of boiling water and cover the bowl with plastic wrap.
Leave to sit for 5-10 minutes then fluff it up with a fork. It's then ready to eat.
For this dish I mixed the cooked couscous with pistachios, chopped mint and coriander, sliced spring onions and half a pomegranate.
To garnish I've used 2 preserved lemons, each cut into 6. The lemons are preserved in salt water so I've chosen not to add any additional salt.
Preparing a Pomegranate
If you haven't dealt with a pomegranate before you might feel daunted about how to remove the seeds, which are known as arils.
Many years ago I watched Jamie Oliver cut a pomegranate in half, across the equator. Next, he held it cut side down over a large bowl and hit the outside hard with a wooden spoon.
This definitely works and you will get every single aril out. However, the juice is a dark red colour and stains so I prefer to use disposable gloves for this. This method will also loosen some of the white membrane which is unsightly and this will need to be picked out.
What to serve with Pomegranate Pistachio Couscous Salad.
Many North African countries have had French influence over the years so couscous is a popular dish in France and is often sold as prepared salads but it is so easy to make this as home.
It's perfect with grilled and roasted meats and can be eaten warm or cold so it's great for buffet entertaining or picnics.
Variations for couscous salad
Add a clove of finely minced or crushed garlic when you add the boiling water.
For extra richness add a tablespoon of butter or olive oil.
Other ingredients that work well are:
- chopped dried apricots
- unsalted cashew nuts
- sliced olives
- chopped peppers
- unsalted peanuts
- walnuts, rough chopped
- chopped flat leaf parsley
- fresh lemon juice instead of preserved lemons
Other salads to try
- Garlic and Tarragon Potato Salad
- Carrot and Celeriac Remoulade
- Mango and Mint Tabbouleh
- Rocket and Walnut Pesto Pasta Salad
- Warm Duck and Pineapple Salad
Pomegranate Pistachio Couscous Salad
- 200 g couscous medium
- 200 ml water boiling
- ½ pomegranate seeds of
- 4 spring onions chopped
- 60 g pistachios unsalted
- 2 preserved lemons
- 30 g coriander chopped
- 1 tablespoon mint chopped
Put the couscous in a large glass bowl. Add the boiling water and cover the bowl with plastic wrap. Leave to sit for 5-10 minutes.
- Remove the plastic wrap and fluff up the couscous with a fork.
- Add in the rest of the ingredients aside from the lemons.
- Cut each preserved lemon into 6. Stir one through the mixture and garnish with the remaining slices.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.
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