Description
1 cup couscous
1 1/4 cups boiling water
1/2 cup feta cheese, crumbled
1/3 cup dried cranberries
1/4 cup pomegranate seeds
1/4 cup toasted almonds, sliced
1/4 cup fresh parsley, chopped
2 tbsp red onion, finely diced
1/2 tsp salt
1/4 tsp black pepper
Pomegranate Vinaigrette:
3 tbsp olive oil
2 tbsp pomegranate molasses
1 tbsp balsamic vinegar
1 tsp honey
1/2 tsp Dijon mustard
Salt and pepper, to taste
Directions:
Place couscous in a large bowl and pour boiling water over it. Cover and let sit for 5 minutes, then fluff with a fork.
In a small bowl, whisk together the olive oil, pomegranate molasses, balsamic vinegar, honey, Dijon mustard, salt, and pepper to make the vinaigrette.
Add the crumbled feta, dried cranberries, pomegranate seeds, toasted almonds, parsley, and red onion to the fluffed couscous.
Drizzle the vinaigrette over the salad and toss to combine.
Serve immediately or chill for 15 minutes before serving for enhanced flavors.
Prep Time: 10 minutes Cooking Time: 5 minutes Total Time: 15 minutes Kcal: 220 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Prepare the Couscous: Place 1 cup of couscous in a large, heat-proof bowl. Carefully pour 1 1/4 cups of boiling water over it. Immediately cover the bowl tightly with a lid or plastic wrap and let it sit, undisturbed, for exactly 5 minutes. This allows the couscous to steam and absorb all the liquid.
- Fluff the Base: After 5 minutes, remove the cover and use a fork to fluff the couscous. This separates the grains and prevents clumping, creating a light and airy base for your salad.
- Make the Vinaigrette: In a small bowl or jar, combine 3 tbsp olive oil, 2 tbsp pomegranate molasses, 1 tbsp balsamic vinegar, 1 tsp honey, 1/2 tsp Dijon mustard, and a pinch of salt and pepper. Whisk vigorously or shake the jar until the mixture is fully emulsified and smooth.
- Combine Ingredients: To the fluffed couscous, add 1/2 cup crumbled feta, 1/3 cup dried cranberries, 1/4 cup pomegranate seeds, 1/4 cup toasted sliced almonds, 1/4 cup chopped fresh parsley, and 2 tbsp finely diced red onion.
- Dress and Toss: Drizzle the prepared pomegranate vinaigrette over the salad. Gently toss everything together until all ingredients are evenly coated with the dressing.
Serving Suggestions
This versatile salad pairs beautifully with various dishes. Serve it as a vibrant side to grilled chicken, lamb kebabs, or baked salmon. For a vegetarian feast, it complements roasted vegetables like eggplant and zucchini perfectly. To make it a complete, protein-packed lunch, add a can of drained and rinsed chickpeas. For presentation, serve on a large platter garnished with extra parsley and pomegranate seeds.
How-to Summary
In short, this salad comes together in three key stages: steep the couscous in boiling water, whisk together the sweet-tangy pomegranate vinaigrette, and combine all ingredients before tossing with the dressing. Letting it chill briefly before serving allows the flavors to meld.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, you can prepare it up to a day in advance. Store it covered in the refrigerator. Add the almonds just before serving to keep them crunchy.
What can I use instead of pomegranate molasses? If unavailable, you can make a substitute by simmering 1/2 cup pomegranate juice until reduced to a thick, syrupy tablespoon, or use a mix of balsamic glaze and a little lemon juice.
Is there a gluten-free alternative to couscous? Absolutely. Quinoa or cooked rice (like basmati) are excellent gluten-free substitutes. Prepare according to package directions and cool slightly before using.
How should I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. The salad may absorb the dressing, so you might want to refresh it with a small drizzle of olive oil and lemon juice before serving again.
Can I use a different cheese? Yes. Goat cheese or halloumi (grilled and cubed) would be delicious alternatives to feta, offering a different texture and flavor profile.
Common Mistakes to Avoid
- Overcooking the Couscous: Do not cook couscous on the stove; simply steep it in boiling water. Over-steeping or using too much water will make it mushy.
- Skipping the Toasting: Toasting the almonds is crucial. It unlocks a deeper, nutty flavor that raw almonds lack.
- Dressing a Hot Couscous Base: Ensure the couscous is at least at room temperature before adding the vinaigrette and fresh ingredients, especially the cheese, to prevent wilting and melting.
- Not Tasting the Dressing: Always taste your vinaigrette before adding it. Adjust the balance of sweet (honey), tart (molasses/vinegar), and salt to your preference.
Conclusion
This Couscous Salad with Feta and Pomegranate is more than just a quick side dish; it’s a celebration of textures and flavors. The combination of fluffy couscous, creamy feta, sweet-tart fruits, and crunchy almonds, all brought together by a unique pomegranate vinaigrette, creates a dish that is both impressive and incredibly easy to make. It’s the perfect recipe for a busy weeknight or for entertaining guests, guaranteed to add a burst of color and taste to any table.
