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5
from 1 vote
Pomegranate Couscous Salad
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 Time
10
minutes
mins
Total Time
10
minutes
mins
Course:
Side Dish
Cuisine:
Global
Servings:
4
Servings
Calories:
136
kcal
Author:
Eliza
Ingredients
1
cup
couscous
uncooked
1½
cups
boiling water
2
medium carrots
1
can baby beets
16 oz/ 450g
1
bunch of mint
4
oz
baby spinach
2
tablespoon
balsamic dressing
Salt and pepper
US Customary
-
Metric
Instructions
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.
Nutrition
Serving:
1
|
Calories:
136
kcal
|
Carbohydrates:
25
g
|
Protein:
4
g
|
Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Sodium:
200
mg
|
Fiber:
3
g
|
Sugar:
3
g