Best 3 Couscous And Pomegranate Salad Recipes

PEARL COUSCOUS AND POMEGRANATE SALAD

Steps:

• 1. Cover couscous with 2 cups boiling water and simmer for 8 minutes, drain and add to bowl.
• 2. Add olive oil, walnut oil and dukkah and mix.
• 3. Pan fry slivered almonds, add to bowl along with pomegranate seeds and diced dates.
• 4. Add fresh mint leaves prior to serving.

WARM LAMB AND COUSCOUS SALAD WITH POMEGRANATE MOLASSES

Steps:

• Rub the lamb backstraps with a mixture of cumin, black pepper and salt.
• Couscous:
• Place couscous and butter in a medium bowl.
• Pour boiling stock over the couscous.
• Cover tightly and allow to soak for five minutes.
• Fluff with a fork.
• Allow to cool a little.
• Add the finely diced tomato, capsicum, lemon and mint then set aside.
• Lamb:
• Heat a pan over medium high heat, add the oil and cook the lamb backstraps until medium (about 5 minutes a side depending on thickeness).
• Remove from the pan and allow to rest about 10 minutes before slicing on the diagonal to serve.
• Divide the cous cous mix between 4 serving plates, arrrange the slices of lamb over that and drizzle a couple of teaspoons of pomegranate molasses over each serve.
• Greek yoghurt could also be offered at the table.

COUSCOUS AND POMEGRANATE SALAD

Steps:

• Place the couscous in a large mixing bowl. Add olive oil, vinegar, harrisa, and lemon juice. Stir.
• Pour boiling water over the couscous until just covered. Stir. If couscous looks dry add more water. Cover bowl and let sit 6 minutes.
• Use a fork to fluff the couscous. If the couscous is too dry or too hard, add more water, cover and let sit another few minutes.
• Add green pepper and pomegranate seeds.