A deliciously fluffy couscous salad with tons of fresh herbs, lemon juice, bursts of pomegranate seeds, and crunchy toasted flaked almonds. This tastes great with roasted joints of spiced meat or on its own!

👩🏼🍳 How to make fluffy couscous
The key to the tastiest, fluffiest couscous is to let it partially steam and use a good extra virgin olive oil.
Measure out your couscous into a bowl or saucepan that you have a lid for. Pour over the hot broth, but reserve a small amount of it. You can use plain boiled water, but a bone broth or vegetable stock will always taste better.
Stir in the extra virgin olive oil, then cover it and leave it alone for 5 minutes.
Use a fork to fluff the couscous and pour in the rest of the liquid and the freshly squeezed lemon juice. Cover and leave for another 5 minutes.
🍽 How to assemble couscous salad
Meanwhile, toast the flaked almonds by tossing them in a hot, dry pan, or spreading them out on an oven tray and putting them under grill/broiler. They will not take long to start browning, and can burn easily, so watch them like a hawk! The trick is that once you start to smell them, they are nearly ready.
De-seed the pomegranate by slicing it open and pushing the seeds into a bowl of water. Any spongy white pith will float to the top and the seeds will sink, allowing you to easily separate it all.
Finely dice all the fresh herbs and stir them into the cooked couscous. Season with salt and cracked black pepper.
Sprinkle the toasted almonds and pomegranate seeds on top and serve warm, or at room temperature.
🍽 How to serve couscous salad
I like to serve this couscous salad as part of a feasting table with the following dishes:
But it also works well by itself as a light lunch!
🍷Wine Pairing
A crisp and dry Reisling will work well if enjoying this couscous salad.
🥣 Equipment
Couscous is incredibly low maintenance,
❄️ Storage and Freezing
Store leftover couscous salad in the fridge in an airtight container and use within 3 days.
🙏🏻 If you try this recipe...
If you make this recipe, I'd love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.
📖 Recipe
Almond, Pomegranate and CousCous Salad
Equipment
- Saucepan or bowl for the couscous
- Frying pan or oven tray for the almonds
Ingredients
- 300 grams (1½ cups) Cous cous
- 375 ml (1½ cups) Bone broth, vegetable stock, or water
- 1 tablespoon Extra virgin Olive Oil
- 1 Lemon juice
- 30 grams (½ cup) Fresh mint
- 30 grams (½ cup) Fresh parsley
- 30 grams (½ cup) Fresh coriander (cilantro)
- 30 grams (½ cup) Fresh chives
- 80 grams (½ cup) Flaked almonds
- 100 grams (⅓ cup) Pomegranat seeds
- Salt and pepper
Instructions
- Place the couscous into a saucepan or bowl that you have a lid for. Heat the bone broth or vegetable stock until it reaches boiling point.
- Pour 300ml or 1 cup of the broth over the couscous and add the olive oil. Stir and cover for 5 minutes.
- Uncover, fluff with a fork, and add remaining broth and lemon juice. Cover for another 5 minutes.
- Toast the flaked/sliced almonds by tossing them in a hot, dry frying pan or placing them on a tray under the grill/broiler. Watch them so they do not burn; we want a golden color.
- Finely dice the herbs and stir them into the couscous along with salt and cracked black pepper. Transfer to a serving dish.
- Sprinkle the pomegranate seeds and toasted almonds over the top of the couscous and serve.
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