I absolutely love making this Cous Cous with Pomegranates salad all winter long. It pairs well with almost any protein, or it’s great on its own. I love it because of the vibrant colors and flavors of the mint and pomegranate kernels. I also love all of the textures. The chewy cous cous, the tart juice explosions from the pomegranates, the crunch of the pine nuts, and the salty creaminess of the feta combine to make a truly interesting salad that can stand up to a strong bold main, like my lamb kofta, or make even the simplest of chicken preparations really exciting. It’s fun to serve for a dinner party because of the visual appeal And after you check out my panty tip on opening pomegranates, you can master the technique and add a lot more of the beautiful fruit into your salads year round to wow your palette and your guests alike. Whether you make this Cous Cous with Pomegranates salad on its own as an easy weeknight meal or as the side for a Middle Eastern Feast of your own, I’m sure you’re love it.
- 4 cups cous cous prepared (I prefer Israeli pearl for this salad)
- pomegranate seeds from 1 whole fruit (as much or as little as you like)
- ½ cup toasted pine nuts
- ¼ cup chopped mint
- ¼ cup feta crumbled
- 2-3 tablespoons olive oil
- salt to taste
- Prepare the cous cous according to the package directions.
- While it's still warm, place it in a large serving bowl and drizzle it with olive oil. Toss well to keep it from sticking together.
- Remove the kernels from one pomegranate. If you need some tips on how to go that, read on: pantry tips: how to open a pomegranate.
- Top with the pine nuts, mint, feta and pomegranate kernels. Toss just as you're ready to serve.
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