Best Couscous And Pomegranate Salad Recipes

WARM LAMB AND COUSCOUS SALAD WITH POMEGRANATE MOLASSES

Steps:

• Rub the lamb backstraps with a mixture of cumin, black pepper and salt.
• Couscous:
• Place couscous and butter in a medium bowl.
• Pour boiling stock over the couscous.
• Cover tightly and allow to soak for five minutes.
• Fluff with a fork.
• Allow to cool a little.
• Add the finely diced tomato, capsicum, lemon and mint then set aside.
• Lamb:
• Heat a pan over medium high heat, add the oil and cook the lamb backstraps until medium (about 5 minutes a side depending on thickeness).
• Remove from the pan and allow to rest about 10 minutes before slicing on the diagonal to serve.
• Divide the cous cous mix between 4 serving plates, arrrange the slices of lamb over that and drizzle a couple of teaspoons of pomegranate molasses over each serve.
• Greek yoghurt could also be offered at the table.

PEARL COUSCOUS AND POMEGRANATE SALAD

Steps:

• 1. Cover couscous with 2 cups boiling water and simmer for 8 minutes, drain and add to bowl.
• 2. Add olive oil, walnut oil and dukkah and mix.
• 3. Pan fry slivered almonds, add to bowl along with pomegranate seeds and diced dates.
• 4. Add fresh mint leaves prior to serving.

PEARL COUSCOUS AND ROASTED DELICATA SQUASH SALAD WITH KALE AND POMEGRANATE | BROOKLYN SUPPER

Steps:

• Preheat oven to 425 degrees F.
• Trim the ends of the squash and cut into 1/2-inch thick crescents. On a large rimmed baking sheet, toss squash with 1 tablespoon olive oil, chili powder, pepper, and sea salt. Spread out on baking sheet. Roast squash 20 minutes. Flip, slide squash back into the oven, and set a timer for 15 minutes. When timer dings, move squash over to one side of pan to make room for red onion slices and pepitas. Roast everything 5 minutes more, or just until pepitas are golden and fragrant.
• To make the vinaigrette, whisk to combine minced red onion, apple cider vinegar, mustard, honey, and sea salt in a small bowl. Let sit 5 - 10 minutes, then whisk in olive oil until emulsified.
• While squash roasts, make couscous. Heat a large saucepan over medium heat. Add oil, and the couscous, and toast, stirring constantly, 5 minutes. Pour in 1 3/4 cups boiling water, bring couscous to a boil, then turn heat to low and cover; cook 12 - 15 minutes or until couscous is al dente. Uncover, drizzle with 2 tablespoons vinaigrette, and toss. Set aside to cool.
• Toss kale with 2 tablespoons vinaigrette.
• To assemble salad, either on a platter or in a large bowl, pile couscous in several distinct clumps. Pile kale in between. Tuck roasted delicata squash, red onion, and pepitas throughout. Drizzle with vinaigrette. Top with pomegranate arils, crumbled goat cheese, and fresh ground pepper to taste.

COUSCOUS AND POMEGRANATE SALAD

Steps:

• Place the couscous in a large mixing bowl. Add olive oil, vinegar, harrisa, and lemon juice. Stir.
• Pour boiling water over the couscous until just covered. Stir. If couscous looks dry add more water. Cover bowl and let sit 6 minutes.
• Use a fork to fluff the couscous. If the couscous is too dry or too hard, add more water, cover and let sit another few minutes.
• Add green pepper and pomegranate seeds.