Herby Couscous Salad with Pomegranate

This Herby Couscous Salad with Pomegranate is incredibly simple to make. It is the perfect summer side dish. Get the recipe below.

Couscous is a really versatile ingredient that you can use in a whole range of different dishes.

Today I'm sharing with you my recipe for Herby Couscous with Pomegranate. It's packed full of fresh vegetables and herbs, seasoned with lemon juice and topped with pomegranate for a burst of fruity flavour.

It the perfect dish to serve at a party, BBQ, picnic or to have for lunch on a warm summer day.

I like to serve it with falafel (sesame crusted falafel and broad bean falafel are both great choices) or vegan chicken but it's delicious on its own too. The choice is yours!

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Ingredients
Step-by-step Instructions
Substitutions
Variations
Equipment
Storage
Top tip
FAQs
The recipe
Herby Couscous Salad with Pomegranate
More couscous recipes

Fresh herbs, orange pepper, tomatoes, chickpeas, pomegranate, lemon, cucumber and couscous on a white counter top.

Ingredients

I've listed my favourite veggies and herbs to include in this recipe but check out my sections on substitutions and variations for suggestions on tweaking it.

For this version you'll need:

Coriander, basil and flat leaf parsley
Orange pepper
Cherry tomatoes
Cucumber
Pomegranate seeds
Lemon, juice only
Chickpeas
Couscous

Step-by-step Instructions

Cous cous in a glass bowl on a white counter top

Step 1: Pour the boiling water over the couscous in a heatproof bowl. Cover and let sit for 5 - 10 minutes until the water is absorbed and the couscous is plump and soft.

Diced vegetables and chickpeas in a mixing bowl

Step 2: Add the chopped vegetables, pomegranate, chickpeas and herbs to a mixing bowl.

Herby Couscous Salad with Pomegranate in a metal mixing bowl

Step 3: Add the couscous and lemon juice and mix well.

Step 4: Serve alongside your favourite dishes or on its own as a light meal.

Hint: make sure the couscous is cool before adding to the vegetables and herbs or they will get warm and wilt.

Substitutions

Don't have all the right ingredients? Have no fear! Here are some suggestions for common substitutions:

Herbs - Can't get hold of fresh herbs? Dried herbs will work in a pinch. Just add them to the couscous before you pour over the boiling water. This will help bring them to life.
Beans - instead of chickpeas, why not try beans or lentils?
Couscous - If you can't get hold of couscous, giant couscous or even quinoa will work well. Just cook according to the packet's instructions and assemble the salad as directed in the recipe below.

Variations

Want to put your own spin on this recipe? Try some of these variations:

Leafy - serve the couscous with baby leaves to bulk it out a little more.
Spicy - add chilli flakes or fresh red chilli for a kick!
Even more veggies! - why not include even more veggies in the dish? Spring onions, red cabbage and avocado would all work well.

Equipment

There's no fancy equipment needed for this recipe.

All you need is a chopping board and a sharp knife to prepare the veggies.

You'll also need a bowl to make the couscous in. You'll be pouring boiling water over the couscous so make sure that the bowl can handle boiling liquids.

Storage

This salad is best served fresh but will last in the fridge for 1 - 2 days. The longer you leave it the more the herbs will deteriorate.

Top tip

Use a very sharp knife to cut the herbs. If not, your knife will bruise them and they may go brown around the edges.

FAQs

What is couscous?

Surprisingly couscous is not a grain, it is actually made from semolina (milled durum wheat).

Is this dish gluten free?

No, couscous is not gluten free as it is made from wheat.

The recipe