Pomegranate couscous salad – quick, healthy and bursting with flavor! This is a perfect summer side dish for grilled meats or halloumi.
How to Make a Quick Pomegranate Couscous Salad
A few of you have been asking me about the salad that I served with my air fryer chicken tenders. It is a really simple summer salad that I like to make to serve with grilled (or air fried) chicken, halloumi or steak.
This salad is packed with fresh flavors, bright colors, and the bursting juiciness of pomegranate ails. It is so delicious, but also really healthy – pomegranate seeds are packed with nutrients!
Another reason I love this salad recipe is that it comes together in no time. There is hardly and prep required, and it is easy to put together in around 10 minutes, so it is perfect to go with a meat like chicken tenders which you can air fry in around the same time. Dinner can be ready in around 15 minutes. (Now that’s my kind of recipe!)
What are the ingredients?
- Couscous – perfect as it ‘cooks’ so quickly. You could also substitute quinoa, freekeh or bulgur if you prefer (but they all require more cooking so follow pack instructions!)
- Precooked beets – I used canned baby beets, but you could use roasted or pickled
- Grated carrot – or spiralize it if you are feeling fancy
- Pomegranate seeds – like little jewels of sweetness. If you don’t have pomegranate could use substitute halved grapes or raisins
- Salad leaves – I normally use baby spinach, but any salad leaves would do
- Fresh mint – optional, but I think it really adds some zing to the salad
- Balsamic vinegar dressing – make your own using 2 parts olive oil and 1 part balsamic vinegar, and a pinch of salt and pepper
Pomegranate Couscous Salad Recipe
How to make a simple pomegranate and couscous salad.
- 2 medium carrots
- 4 oz baby spinach
- 1 cup couscous (dry)
- 1½ cups boiling water
- 16 oz beetroot (1 can)
- 2 tbsp balsamic dressing
- 1 bunch of mint
- Salt and pepper
- Place couscous in a heatproof bowl, add boiling water and a pinch of salt. Stir, cover and leave for 5 minutes.
- Wash and grate the carrots.
- Drain the beets and cut into wedges or bite-sized chunks.
- Pick mint leaves and slice thinly.
- When the couscous is finished soaking, fluff it up with a fork.
- Add carrots, spinach, mint, pomegranate seeds and balsamic dressing to couscous, season with salt and pepper, and gently toss to combine.
Amount Per Serving: Calories: 180Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 204mgCarbohydrates: 35gFiber: 5gSugar: 11gProtein: 6g
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