Summer Couscous Salad with Pomegranate Dressing Recipe

Author: Raquel  

Couscous is one of those ingredients that soaks up flavour. The more you give it, the better it tastes. Use leftovers in a pita pocket with falafels or left over roast for a great lunch the next day.

If you haven’t used pomegranate molasses you are really missing out! It’s sticky and rich and sweet and tangy.


2 cups couscous

2 cups vegetable or chicken stock, hot

5 Spanish onion, sliced

4 baby cucumbers, sliced

12 cherry tomatoes, halved

1 gressn capsicum, chopped

1 red capsicum, chopped

¼2iceberg lettuce, torn into pieces

1 tin chickpeas, rinsed & drained

A handful of parsley, thinly sliced


For the dressing:

1 tbsp baharat spice mix

¼ c olive oil

3 tbsp lemon juice

2 tbsp pomegranate molasses

Coarse salt

Cracked pepper


Place couscous in a bowl and pour over the hot stock. Stir and cover. Once the stock has absorbed, fluff with a fork.


Place the salad ingredients in a serving bowl with the couscous and toss to combine.


Combine olive oil, baharat, pomegranate molasses and lemon juice and mix well, pour over the salad just before serving.

couscous and salad ingredients in a glass bowl with servers


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