Couscous salad with pomegranate

Number of persons
4 persons

Preparation time
35 minutes

1 large or 2 small pomegranates
200g couscous
250ml chicken broth
2 lemons, juice only
6 tbsp olive oil
4 tbsp chopped, fresh mint or coriander
Sea salt and freshly ground black pepper

Pomegranate works well in sweet and savoury dishes. Pomegranate makes simple dishes sparkle, extract the juicy jewel-like seeds and liven up salads, desserts and couscous


  1. Cut the pomegranates in half and scoop out the seeds using a teaspoon and remove the white membrane around the seeds
  2. Place the couscous in a bowl. Pour the chicken broth onto the couscous and and mix in the olive oil and lemon juice
  3. Season with sea salt and freshly ground black pepper
  4. Cover tightly with clingfilm and allow the couscous to sit in a warm place for 5-10 minutes, or until the liquid has been absorbed
  5. Remove the clingfilm and fluff the grains with a fork. Allow the couscous to cool completely
  6. Stir the chopped herbs and pomegranate seeds into the couscous
  7. Add more olive oil, salt, pepper and herbs to taste


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