Description
A delightful and refreshing salad combining couscous, feta cheese, and pomegranate seeds, perfect for any occasion.
Ingredients
Scale
- 180 g couscous
- 240 ml boiling water
- 1/2 teaspoon salt
- 100 g feta cheese, crumbled
- 150 g pomegranate seeds
- 50 g cucumber, diced
- 1/2 small red onion, finely chopped
- 10 g fresh parsley, chopped
- 10 g fresh mint, chopped
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 garlic clove, minced
- 1/4 teaspoon ground cumin
- Freshly ground black pepper, to taste
Instructions
- Prepare the Couscous: Combine couscous and salt in a large bowl. Pour boiling water over the couscous, cover, and let stand for 5 minutes. Fluff grains with a fork to separate.
- Make the Dressing: In a small bowl, whisk together the extra-virgin olive oil, lemon juice, minced garlic, ground cumin, and black pepper until emulsified.
- Assemble the Salad Base: Add cucumber, red onion, parsley, mint, and pomegranate seeds to the fluffed couscous.
- Dress and Toss: Pour the dressing over the salad ingredients and toss gently to evenly combine.
- Add Feta and Finish: Scatter the crumbled feta cheese over the salad and toss lightly to distribute. Taste and adjust seasoning as needed. Serve chilled or at room temperature.
Notes
- For added freshness, use freshly squeezed lemon juice.
- This salad can be made ahead of time and stored in the refrigerator.
- Adjust the amount of feta cheese to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 20mg