Feta Pomegranate Couscous Salad
A vibrant and easy-to-make salad that combines fluffy couscous, juicy pomegranate seeds, and creamy feta cheese for a refreshing Mediterranean experience.
Ingredients
Base Ingredients
- 180 g couscous Fluffy and nutty base.
- 240 ml boiling water To cook the couscous.
- ½ teaspoon salt For seasoning the couscous.
Salad Ingredients
- 100 g feta cheese, crumbled Adds creaminess.
- 150 g pomegranate seeds Provides sweetness and crunch.
- 50 g cucumber, diced For freshness.
- ½ small red onion, finely chopped Adds sharpness.
- 10 g fresh parsley, chopped Enhances flavor and color.
- 10 g fresh mint, chopped For a refreshing taste.
Dressing Ingredients
- 3 tablespoons extra-virgin olive oil Base for the dressing.
- 2 tablespoons fresh lemon juice For acidity.
- 1 clove garlic, minced Adds depth of flavor.
- ¼ teaspoon ground cumin To enhance the savory profile.
- to taste freshly ground black pepper For seasoning.
Instructions
Preparation
- Gather all the ingredients. Wash and chop the vegetables and prepare the herbs.
Cooking the Couscous
- In a large bowl, combine the couscous and salt. Pour boiling water over the couscous, cover, and let sit for about 5 minutes.
- Remove the cover and fluff the couscous with a fork.
Making the Dressing
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, cumin, and black pepper until well combined.
Assembling the Salad
- In the bowl with fluffed couscous, add diced cucumber, chopped red onion, parsley, mint, and pomegranate seeds. Stir gently.
- Pour the dressing over the salad mixture and toss gently.
- Sprinkle crumbled feta cheese over the top and toss lightly.
Final Touches
- Taste the salad and adjust seasoning with additional black pepper or salt if desired.
Serving
- Serve immediately or refrigerate for a short while to enhance flavors.
- Store leftovers in an airtight container in the refrigerator.
Notes
This salad can be customized with different vegetables, nuts, or other cheese options to suit your taste. For a gluten-free version, substitute couscous with quinoa.