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Feta Pomegranate Couscous Salad

A bright, refreshing Mediterranean couscous salad with feta, pomegranate seeds, and fresh herbs tossed in a lemon-olive oil dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 240

Ingredients
  

Salad
  • 1.5 cups cooked couscous cooled
  • 1 cup pomegranate seeds
  • 0.75 cup feta cheese crumbled
  • 0.25 cup fresh mint chopped
  • 0.25 cup fresh parsley chopped
  • 0.25 cup green onion optional, sliced
Dressing
  • 3 tbsp olive oil extra virgin
  • 2 tbsp lemon juice fresh
  • 1 tsp honey
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 tsp lemon zest optional

Equipment

  • Mixing bowls
  • Saucepan
  • Cutting board
  • Chef’s knife

Method
 

  1. Cook the couscous according to package instructions, fluff, and allow it to cool completely.
  2. Chop mint, parsley, and optional green onion.
  3. In a small bowl, whisk olive oil, lemon juice, honey, salt, pepper, and lemon zest.
  4. Combine couscous, pomegranate seeds, herbs, and feta in a large bowl.
  5. Pour dressing over the salad and toss gently to combine.
  6. Taste and adjust seasoning, then serve immediately or chill for 1–2 hours.

Notes

For extra flavor, toast couscous in olive oil before cooking.