afoona
Couscous Salad with Herbs and Pomegranate
Salads

Couscous Salad with Herbs and Pomegranate

A fresh couscous salad with herbs, tomatoes and a lemon-sumac dressing.

⏱ 20 min🍽 4 servings 🌍 Middle Eastern👩‍🍳 Afoona🧩 3 parts
⚖ Pareve🥬 Vegetarian🌱 Vegan🍎 Rosh Hashanah

👨‍🍳 Method

For the Salad Dressing

  1. 1
    In a small bowl, whisk the oil, lemon juice, sumac, salt and black pepper until smooth.
    Bowl

For the Couscous

  1. 2
    Bring the liquid to a boil and pour it over the couscous.
    StoveSmall saucepan
  2. 3
    Cover 5 minutes and fluff the grains with a fork.
    💡Fluff with a fork, not a spoon: a fork separates the grains, and a spoon mashes them into clumps.

To assemble

  1. 4
    Let the couscous cool completely.
  2. 5
    Finely chop the herbs with a knife, when they are completely dry.
    KnifeCutting board
    💡Chop with a sharp knife, not in a food processor, and with completely dry herbs: wet or bruised herbs darken and the salad turns watery.
  3. 6
    Mix the couscous with the parsley, cilantro, green onion, tomatoes and cucumber.
    Bowl
  4. 7
    Dress just before serving, and toss well.
384calories
10 gprotein
50 gcarbs
15 gfat
● protein 10%● carbs 54%● fat 36%

Per serving (238 g), of 4 servings

For the Salad Dressing · For the Couscous · To assemble ·

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⚖ About the ingredients

🔧 Tools needed (5) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Small saucepan · Also works: Pot (None) · Frying pan (A deep pan for sauces)
  • Cutting board · Also works: Plate (Large plate, dulls the knife)
  • Knife · Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
  • Bowl · Also works: Pot (None)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Dressing → Couscous → Tabbouleh

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