Couscous Salad With Pomegranate. Easy Recipe!

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Full of vibrant colour and contemporary flavors, this Mediterranean impressed Holiday Couscous Salad is made with juicy crimson pomegranate seeds, mandarin orange slices, feta cheese, pistachios, parsley and mint. It makes a shocking vacation facet dish!

It’s then tossed in a tangy, citrus dressing made with Lemon-Ginger Apple Cider Vinegar and omega-3 wealthy Udo’s Oil from Flora.

Serve this salad as a standalone facet dish in your vacation desk or over blended greens. With festive colours like crimson and inexperienced, it’s excellent for the vacations, however it’s scrumptious and light-weight sufficient to get pleasure from yr spherical.

And the very best half is it may be prepared and on the desk in 20 minutes.

Let’s get cooking!

The Salad Ingredients

Couscous
Pomegranate seeds
Pistachios (roasted + salted + shelled)
Crumbled feta cheese
Parsley + Mint

Couscous: One cup of dry couscous will yield about 2 cups of cooked couscous. One cup dry is all you want for this recipe. Couscous is often cooked with water, however you need to use veggie or hen broth for extra taste.

Pomegranate Seeds: Pomegranate seeds are wealthy in vitamin C, antioxidants, and fiber.

One pomegranate will yield over 1 cup to 1 1/3 of seeds. You solely want about ½ cup for this recipe.

💡 Tip: Did you already know the ripest pomegranates have flattened sides and aren’t completely spherical? For greatest style and the juiciest seeds, select massive, agency and heavier pomegranates which have an outer pores and skin that’s easy and blemish-free.

Mandarin Oranges: Slice some up for the highest of the salad and reserve some so you possibly can add some juice to the dressing. Smaller oranges slice up properly for this salad, however any sort of orange will do – comparable to tangerines and clementines. Blood oranges would even be a beautiful alternative.

Fennel: This Mediterranean veggie within the carrot household is optionally available, however it provides a pleasant crunchy texture and contemporary anise taste to this salad. Cut the frilly high off leaving solely the bulb. Then lower out the laborious core and slice the remaining bulb thinly.

Crumbled Feta Cheese: Use a plant-based feta to make this salad vegan-friendly.

Pistachios: Roasted and salted provides a pleasant taste and texture distinction. They’re heart-healthy, antioxidant, fiber and protein-rich.

The Dressing Ingredients

Lemon + Orange Juice: Fresh and tangy citrus juices add some brilliant citrusy taste. You can improve the flavour much more by including zest to the dressing as effectively. If you’re including the zest, it’s greatest to make use of an natural lemon.

Udo’s Oil 3·6·9 Blend: Adding this sustainably sourced licensed natural buttery tasting oil made from a mix of oils, together with natural flax, sesame, and sunflower seed oils, provides this dressing a wealthy, easy and nutty texture. It additionally provides a lift of plant-based important fatty acids and supplies 6 grams of omega-3 fatty acids per serving in an optimum 2/1 ratio. Most of us can use extra omega-3s in our weight-reduction plan and Udo’s is an effective way to do it!

Flora Health Lemon-Ginger ACV: This tasty natural lemon and ginger flavored is a tonic greater than a straight ACV. It’s a scrumptious, flippantly sweetened tonic with a mix of digestive supporting apple cider vinegar and antioxidant, physique cleaning herbs.

It’s tangy, complicated and flippantly sweetened with apple juice. That means you don’t have so as to add any further sweeteners to the dressing.

It’s additionally Organic + Non-GMO + Gluten-Free + Vegan!

Salt + Pepper

How to Cook the Couscous

Cooking couscous is really easy!

It’s merely a 1:1 ratio of couscous to water. For this salad we’ll want 1 cup of water to a boil after which add in 1 cup of dry couscous. Stir it, take away it from warmth, and let it sit coated with a lid for 5-10 minutes undisturbed.

Then take away the lid and fluff the couscous with a fork. Allow it cool utterly earlier than mixing with the opposite salad components.

For steering you possibly can at all times comply with the instructions on the field.

How to Make and Serve The Salad

1. Cook the Couscous
2. Make the Dressing: To make the dressing, whisk collectively the Udo’s Oil, Lemon-Ginger Apple Cider Vinegar, lemon juice, orange juice, salt and pepper in a small bowl or jar after which put aside.
3. Toss and Dress the Salad: Spoon couscous combination in a big bowl and toss with the pomegranate seeds, pistachios, fennel, feta, parsley and mint and dressing.
4. Plate to Serve: Transfer it to a serving bowl or dish and for a shocking presentation high with the oranges, extra pomegranate seeds, pistachios. Add a contact extra feta on high if desired.

Tips

The couscous will stick with the oranges. For a pleasant presentation, high the salad with them on the finish.
For extra taste, prepare dinner your couscous with veggie or hen broth as an alternative of water.

Get The Recipe!