Looking for a salad that’s fresh, colorful, and full of vibrant flavors? This Feta Pomegranate Couscous Salad combines fluffy couscous, juicy pomegranate seeds, and creamy feta for a dish that’s light yet satisfying. Perfect for lunches, picnics, or as a stunning side at dinner parties, this Mediterranean-inspired salad is quick to make, bursting with texture, and beautifully balanced with fresh herbs and a zesty dressing.
Why You’ll Love This Recipe
- Quick and easy—ready in just 15 minutes
- Bright, refreshing flavors with sweet, tangy, and savory notes
- Vegetarian and full of wholesome ingredients
- Perfect as a light main dish or a colorful side
- Can be made ahead and enjoyed chilled or at room temperature
Ingredients
Salad Ingredients
- Couscous (180 g) – Fluffy base that absorbs the dressing beautifully
- Salt (½ tsp) – Enhances all the flavors in the couscous
- Feta cheese (100 g, crumbled) – Creamy, tangy contrast
- Pomegranate seeds (150 g) – Sweet bursts that add color and texture
- Cucumber (50 g, diced) – Crisp and refreshing
- Red onion (½ small, finely chopped) – Sharp, savory bite
- Fresh parsley (10 g, chopped) – Herbal brightness
- Fresh mint (10 g, chopped) – Adds cool, aromatic flavor
Dressing Ingredients
- Extra-virgin olive oil (3 tbsp) – Smooth, rich base
- Fresh lemon juice (2 tbsp) – Adds citrusy zing
- Garlic (1 clove, minced) – Provides depth and aroma
- Ground cumin (¼ tsp) – Warm, earthy spice
- Freshly ground black pepper – Essential seasoning
How to Make Feta Pomegranate Couscous Salad
Prepare the Couscous
- Place couscous and salt in a large bowl.
- Pour boiling water over the couscous, cover, and let it stand for 5 minutes.
- Fluff with a fork to separate the grains.
- Tip: Use a fork rather than a spoon to keep the couscous light and airy.
Make the Dressing
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, ground cumin, and black pepper until emulsified.
- Tip: Taste and adjust seasoning as needed for a balanced flavor.
Assemble the Salad
- Add diced cucumber, red onion, parsley, mint, and pomegranate seeds to the fluffed couscous.
- Pour the dressing over the salad ingredients.
- Toss gently to coat everything evenly.
Add Feta and Serve
- Scatter crumbled feta cheese over the salad.
- Toss lightly to distribute without breaking up the cheese.
- Serve chilled or at room temperature.
Tips for Success
- Use freshly squeezed lemon juice for the brightest flavor.
- Fluff couscous thoroughly to avoid clumping.
- Adjust feta quantity to your preference for creaminess and saltiness.
- For extra color and crunch, add toasted pine nuts or almonds.
- Store leftovers in an airtight container in the fridge for up to 2 days.
Equipment Needed
- Large bowl for couscous
- Small bowl or jar for dressing
- Fork for fluffing couscous
- Knife and cutting board
Recipe Variations
- Vegan Version: Omit feta or use a plant-based alternative.
- Fruit Twist: Add diced apple or orange segments for extra sweetness.
- Nutty Crunch: Include toasted almonds, walnuts, or pistachios.
- Spiced Option: Add a pinch of cinnamon or smoked paprika to the dressing.
- Grain Swap: Substitute couscous with quinoa or bulgur for a different texture.
Serving Suggestions
- Serve as a light lunch with pita or flatbread.
- Pair with grilled vegetables, chicken, or fish for a complete meal.
- Garnish with extra herbs or pomegranate seeds for a beautiful presentation.
- Perfect for picnic or potluck spreads.
FAQs
Can I make this salad ahead of time?
Yes, it can be stored in the refrigerator for up to 2 days. Add feta just before serving for best texture.
Can I use pre-cooked couscous?
Yes, but adjust the water content and fluff the grains before mixing.
Is this salad gluten-free?
Traditional couscous contains gluten. Use gluten-free couscous or substitute with quinoa to make it gluten-free.
Can I omit the pomegranate seeds?
Yes, but the salad will lose some sweetness and crunch. Cranberries or diced apple can be good alternatives.
How should I serve this salad?
Chilled or at room temperature; it pairs well with Mediterranean mains or as a light stand-alone meal.
Feta Pomegranate Couscous Salad
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A delightful and refreshing salad combining couscous, feta cheese, and pomegranate seeds, perfect for any occasion.
Ingredients
- 180 g couscous
- 240 ml boiling water
- 1/2 teaspoon salt
- 100 g feta cheese, crumbled
- 150 g pomegranate seeds
- 50 g cucumber, diced
- 1/2 small red onion, finely chopped
- 10 g fresh parsley, chopped
- 10 g fresh mint, chopped
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 garlic clove, minced
- 1/4 teaspoon ground cumin
- Freshly ground black pepper, to taste
Instructions
- Combine couscous and salt in a large bowl. Pour boiling water over couscous, cover, and let stand 5 minutes. Fluff with a fork.
- Whisk together olive oil, lemon juice, garlic, cumin, and black pepper until emulsified.
- Add cucumber, red onion, parsley, mint, and pomegranate seeds to couscous.
- Pour dressing over salad ingredients and toss gently.
- Scatter crumbled feta cheese over salad and toss lightly. Adjust seasoning if needed. Serve chilled or at room temperature.
Notes
- Use freshly squeezed lemon juice for added freshness.
- Can be made ahead and stored in the refrigerator.
- Adjust feta cheese quantity to taste.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Final Thoughts
This Feta Pomegranate Couscous Salad is a vibrant, refreshing, and nutrient-packed dish that’s easy to make yet impressive to serve. The combination of tender couscous, juicy pomegranate seeds, creamy feta, and fresh herbs creates a perfect balance of flavors and textures. Ideal for any occasion, it’s a versatile salad you’ll reach for again and again. Serve it chilled, share it with friends, and enjoy the colorful, zesty goodness!
