Skip to Content

Pomegranate Couscous Salad

This pomegranate couscous salad is a perfect side dish for a summer barbecue. It is a light and refreshing salad that is packed with flavor. This is the perfect summer side dish for grilled meats or halloumi.

Pomegranate Couscous Salad on a white plate
Pomegranate Couscous Salad served with air-fried chicken tenders.

How to make a quick pomegranate couscous salad

This pomegranate couscous salad is the perfect side dish for your next potluck or picnic! This salad is packed with fresh flavors, bright colors, and the bursting juiciness of pomegranate ails. It’s light and refreshing, but still filling and satisfying.

The best part is, it’s so easy to make! Just cook up some couscous, mix in some chopped veggies and pomegranate seeds, and you’re done!

It comes together in around 10 minutes, so it is perfect to go with a dish like air fryer chicken tenders or air fryer steak, which cook in around the same time. Dinner can be ready in around 15 minutes. (Now that’s my kind of recipe!)

Scroll down for the printable card for this couscous pomegranate salad recipe, or read on for all the details.

What do you need?

Moroccan couscous

The base of this salad is Moroccan couscous. It is the smallest kind of couscous, which makes it perfect for this recipe because 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!)

Canned beets

I used canned baby beets in this recipe, but you could use roasted or pickled beets if you prefer.

Shredded carrot

I normally just shred the carrot using a box grater, but you can spiralize it if you are feeling fancy (this is a great option if you are serving it to guests).

Pomegranate seeds

AKA pomegranate ails, pomegranate seeds add sweetness and crunch to this salad. If you don’t have pomegranate seed, you could substitute halved grapes or raisins.

Baby spinach

The nutty flavor of baby spinach makes it the best salad leaf to use in this salad, but you could substitute kale in a pinch.

Fresh mint

Mint adds a wonderful freshness to this recipe, which complements the sweetness of the pomegranate, beets, and carrot.

Balsamic vinegar dressing

You can use store-bought dressing, or make your own using 2 parts olive oil and 1 part balsamic vinegar, and a pinch of salt and pepper.

How to make this salad

This salad is so simple to make, there are only a few very easy steps:

  1. Make the couscous. Mix the couscous with boiling water, cover with a well-fitting lid, and leave to stand for 5 minutes.
Four photos showing the steps to making couscous.
Add the couscous to boiling water and stir, cover, and let stand for at least 5 minutes. Then fluff the grains with a fork.
  1. Prepare other ingredients. While the couscous is soaking, shred the carrots, cut the baby beets into chunks, and pick and slice the mint leaves.
  2. Assemble the salad. Once the couscous is ready, fluff up the grains with a fork, then toss all the ingredients together in a large salad bowl.

What to serve it with

This salad is great for a barbeque as it goes with just about any kind of grilled (or air fried) meats. Here are some recipes I like to serve it with:


Store any leftovers in an air-tight container in the refrigerator, and use within 3 days.

Pomegranate Couscous Salad Recipe

Pomegranate Couscous Salad on a white plate

Pomegranate Couscous Salad

5 from 1 vote
This colorful pomegranate couscous salad packs a serious flavor punch! Nutty couscous, sweet juicy pomegranate, earthy beets, tangy balsamic and fresh herbs blend together for a medley of tastes and textures.
Prep Time10 minutes
Total Time10 minutes
Serves4 Servings


  • 1 cup couscous (uncooked)
  • cups boiling water
  • 2 medium carrots
  • 1 can baby beets (16 oz/ 450g)
  • 1 bunch of mint
  • 4 oz / 120 g baby spinach
  • 2 tablespoon balsamic dressing
  • Salt and pepper


  • Place couscous in a heatproof bowl or pan, add boiling water and a pinch of salt. Stir, cover, and leave to stand for 5 minutes.
  • Wash and shred the carrots.
  • Drain the beets and cut them 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.


Serving: 1  Calories: 136kcal  Carbohydrates: 25g  Protein: 4g  Fat: 2g  Polyunsaturated Fat: 1g  Sodium: 200mg  Fiber: 3g  Sugar: 3g

Nutrition information is an estimate and provided for informational purposes only.

Save this recipe for later!Click the heart in the bottom right corner to save this recipe, Pin, or share on socials!

You may also like:


Get the latest recipes and more from Love Food Not Cooking straight to your inbox!