This Pomegranate Parsley Couscous Salad is super easy to prepare; it’s the perfect healthy side for everyday and special occasions!
Since our last three posts were focused on all things cupcakes, I thought it was time to swing over to the healthy, savory side. But don’t worry, this Pomegranate Parsley Couscous Salad is as exciting and pretty as a whole platter of cupcakes! Loaded with a beautifully-hued array of delicious ingredients, it will be a perfect side for all the fall celebrations and get-together’s coming up.
I spotted this salad a while ago in Pinterest and fell in love with it’s simplicity and beautiful presentation. A few days ago, as I pulled salmon out of the freezer to thaw for dinner, I remembered the salad and knew it would be a perfect accompaniment.
The original recipe calls for bulgur, but I had a large container of couscous in the pantry and decided it would be a great substitution. If you’re not familiar with couscous, it’s a tiny grained pasta that has origins dating back to 9th century Morocco.
If you need a quick, easy meal, couscous is a great solution. It’s steamed, then dried before it’s packaged so it doesn’t need cooking. Just a short soak in hot water (or broth) and it’s ready to enjoy. Couscous’s mild flavor makes it a blank pallet that works well with lots of different combinations of ingredients.
This Pomegranate Parsley Couscous Salad is quite simple. A splash of fresh lemon juice and olive oil make up the dressing. Sliced scallions and generous handful of fresh parsley and mint give the salad a burst of bright flavor. Plump golden raisins and jewel-hued pomegranates add a touch of sweetness and make for a gorgeous presentation.
You’re going to love this salad, and and I think you’ll find it goes well with so many grilled, roasted and/or pan-seared entreés. Have a get-together coming up with family or friends? A party at work? This beautiful salad will be sure to please guests of all ages and bring lots of rave reviews!
P.S. Scott and I are in London, visiting our daughter and her family. We arrived early yesterday morning, weary after an all night flight, but the four cheerful little faces that greeted us made the long trip worth every minute. We’ll be sharing more from London coming up. Cheers!
LOTS OF PEOPLE ASK WHAT KIND OF COOKWARE, SMALL APPLIANCES, CUTLERY, ETC. I USE IN THE KITCHEN. HERE’S WHAT I USED TO MAKE THIS RECIPE.
Pomegranate Parsley Couscous Salad
Author: Chris Scheuer
Recipe type: Salad
- ⅓ cup golden raisins
- 2 teaspoons apple juice, orange juice or water
- 1 cup dry couscous
- 1 teaspoon kosher salt
- 1 ¼ cup boiling water
- 1 teaspoon butter
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 4 scallions, thinly sliced on the bias
- ½ cup parsley leaves, chopped
- ¼ cup mint leaves, chopped
- ½ cup pomegranate seeds*
- Place golden raisins and juice (or water) in a small microwave-safe container. Cover with plastic wrap and cook in microwave for 30 seconds on high power. Remove from microwave and set aside. (This will rehydrate raisins, making them plump and delicious.)
- In a medium bowl, combine couscous and salt. Add boiling water, stir and cover with plastic wrap for 10 minutes. Uncover, add butter and stir with a fork till fluffy.
- Whisk together lemon juice and olive oil and pour over warm couscous. Stir well.
- Add scallions, parsley, mint and golden raisins. Stir to combine.
- Taste and season with a bit more salt, if needed and a generous grind of fresh black pepper.
- Scatter pomegranate seeds over top of salad. Garnish with fresh mint leaves, if desired. Serve warm or at room temperature.