Pomegranate couscous salad

tags: | | |

A deliciously light, yet substantial side to complement any grill or barbecue, particularly lamb.

Quantities serve 2-3 as a side. This should be prepared in advance as it benefits from a couple of hours in the refrigerator.


  • 1 ¼ cups couscous
  • 1 cup boiling water
  • the seeds of 1 pomegranate
  • 1 small spring onion (scallion), finely chopped
  • a handful of fresh mint leaves, finely chopped or ¼ tsp finely ground dried mint

For the dressing

  • the juice and zest of ½ lemon
  • ¼ tsp turmeric
  • ¼ tsp coriander seeds, toasted and freshly ground
  • 2 pinches salt
  • 3 grinds black pepper
  • ¼ cup olive oil
  • 1 tsp good orange marmalade


  • bowl
  • plate to cover bowl
  • jam jar


  1. Soak the couscous in the boiling water for exactly 10 minutes covered with a plate.
  2. Meanwhile, mix the dressing in a jam jar and shake well.
  3. When the couscous is ready, fluff with a fork then mix in the remaining ingredients and the dressing.
  4. Refrigerate for at least 2 hours.
Re: Pomegranate couscous salad

What constitutes “good orange marmalade” for this dressing? In my opinion, it has to be thick cut and quite sharp, but is that best for this use? Do you use the orange segments?

Re: Pomegranate couscous salad

Whatever you would use on your toast I guess. I use Frank Cooper’s Vintage Oxford. You don’t want the lumps of rind too thick else the flavor won’t distribute well.

As for the orange segments, dunno what your talking about mate. There is no orange in this recipe (other than in the marmalade).

Re: Pomegranate couscous salad

I mean the segments of skin that you find in the marmalade. Sorry for not being more specific! You’ve answered it anyway in the previous comment. ;-)

Re: Pomegranate couscous salad