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Close up of finished pomegranate couscous salad in a bowl.

Pomegranate Couscous Salad

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5 from 1 review

  • Author: Lexi
  • Total Time: 25 minutes
  • Yield: 4-6 servings 1x
  • Diet: Vegan


Fluffy couscous, juicy pomegranate seeds, and fresh herbs pair together perfectly to make this fall-inspired Pomegranate Couscous Salad. It's easy to prepare and makes for a filling lunch or dinner side dish.


Units Scale


  • 1 cup uncooked couscous
  • 2/3 cup pomegranate seeds
  • 1/2 cup pistachios, roughly chopped
  • 1/2 cup chopped fresh parsley
  • 1/4 cup well chopped fresh mint leaves
  • 1/3 cup finely chopped green onion
  • Salt and pepper to taste if needed


  • 1/3 cup extra virgin olive oil
  • 3 tablespoons freshly squeezed lemon juice
  • 2 teaspoons maple syrup
  • 1/2 tsp kosher salt
  • Pepper to taste


  1. Whisk together dressing ingredients and set aside.
  2. Cook couscous according to package directions. Add in ¼ teaspoon of salt and 1 tablespoon of olive oil.
  3. Once the couscous is done cooking, transfer to a bowl and let cool, stirring a few times. 
  4. Once the couscous has cooled, toss it with the dressing until evenly coated. Stir in parsley, mint, green onion and pistachios, then gently stir in pomegranate seeds. 


Cool the couscous: Once the couscous has fully cooked, make sure to let it sit in a separate bowl for 20-25 minutes. Tossing the couscous with a fork a couple of times during this process will help to release some extra heat. We cool the couscous because we don't want its residual heat to warm up the pomegranates or the fresh herbs. This salad definitely tastes best served cool.

Cook the couscous first: Since we need to let the couscous cool, you can cook it first, and then prepare the rest of the recipe as it cools.

Stir in pomegranate LAST: One thing we learned about this salad: stir in the pomegranate seeds at the end. These little seeds have a bright red color that will stain the couscous if stirred in early on. 

Storage: Place salad in an airtight container and keep in the fridge for 2-3 days.

Choice of nuts: We used pistachios, but you can sub in your favorite nuts, including walnuts, pecans, cashews, or almonds.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salads
  • Method: Stovetop
  • Cuisine: American


  • Serving Size: Small bowl
  • Calories: 451
  • Sugar: 7.7 g
  • Sodium: 167.7 mg
  • Fat: 26.4 g
  • Carbohydrates: 47.4 g
  • Fiber: 5.7 g
  • Protein: 9.6 g