Can you make this couscous salad in advance?

Yes, you can make this couscous salad in advance and store it in the refrigerator. Take the salad out of the fridge about an hour before serving so it can come to room temperature.

What dishes can you combine with this couscous salad?

This couscous salad is tasty as a side dish with grilled meat or fish, but can also be eaten as a main dish with, for example, falafel or fried halloumi.

Can I serve couscous salad as a main dish?

Yes, couscous salad can be a complete meal, especially if you add proteins like chicken, chickpeas, or feta.

How long can you store couscous salad?

Couscous salad can be stored in the refrigerator for up to 2-3 days.

Couscous salad recipe

Favorites

20min

•

Easy

Is there anything more fun than conjuring up a large, colourful dish that immediately puts a smile on everyone's face? Whether you're hosting a cosy barbecue, going for a picnic in the park, or just looking for a healthy lunch during the workweek: a good couscous salad always hits the spot. It's fresh, healthy, super easy to make, and secretly even tastier the next day because all the flavours have had time to meld.

I'm going for a real taste sensation with a crispy and Mediterranean twist. I use authentic, hand-rolled Mhamsa couscous, which I mix with an amazing herb oil packed with cumin, fennel seeds, and a pinch of cinnamon. What truly makes this couscous salad with pomegranate irresistible? The perfect balance between the savouriness of the roasted cashews, the freshness of the fresh mint and lime, and those wonderfully juicy, sweet pomegranate seeds that burst in your mouth.

Is there anything more fun than conjuring up a large, colourful dish that immediately puts a smile on everyone's face? Whether you're hosting a cosy barbecue, going for a picnic in the park, o ...

Ingredients

What do you need?

Quantity: 4P

Seeds from 1 pomegranate
2 cubes of vegetable broth
250 g Mhamsa, hand-rolled couscous
Juice of 2 limes
6 tbsp Olive oil
2 bell peppers
1 bunch of spring onions
2 handfuls of roasted cashews
0.5 bunch of mint
2 tsp paprika powder
1 tsp fennel seeds
1 tsp cumin
1 tsp salt
1 tsp coriander powder
Pinch of cinnamon
Pinch of cayenne pepper
A few basil leaves

Preparation method

How do you make this?

Tap a step to check it off

Click a step to check it off

Let the hand-rolled couscous cook for about 4-5 minutes in the broth. Drain under cold running water. Set aside.

Wash the bell peppers, remove the seeds, and cut into small cubes.

Chop the spring onions and mint finely, and crush the fennel seeds into powder.

Mix all the spices with the olive oil and combine with the couscous.

Also add the finely chopped herbs and vegetables and the coarsely chopped nuts. Mix in the pomegranate seeds, refresh with lime juice, and season with pepper and salt.