Couscous and pomegranate salad

Recipe by AsifDifficulty: Easy


Cooking time




  • • 1 Bag 350 g ASIFs couscous (2 cups uncooked couscous)

  • • 2 cups boiling water

  • • 1 Pomegranate seeds

  • • 2 small cucumbers

  • • 1 cup fresh mint leaves

  • • 1 cup fresh mint leaves

  • • 1/3 cup extra virgin olive oil

  • • 1/4 cup roughly chopped hazelnuts, toasted

  • • 2 tbsp sesame seeds, toasted


  • Pour the couscous into a large heatproof bowl or a pot. Add boiling water. Stir and Cover. Set aside for 5 minutes or until liquid has absorbed. Using a fork, fluff the grains to separate. Set aside to cool.
  • Transfer the couscous to a large serving bowl. Add the pomegranate seeds, cucumber, mint, parsley, oil, hazelnuts and sesame seeds. Season with salt and pepper. Gently toss to combine. Serve.
  • Dice the cucumbers. Mix with the pomegranate seeds.
  • Chop fresh mint leaves and fresh flat-leaf parsley roughly.
  • Mix all together, add oil, hazelnuts and sesame seeds.
  • Season with salt and pepper to taste.

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