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Pomegranate couscous salad

25 min • 2 to 3 servings •
Peter Marks

25 min •     2 to 3 servings•

Peter Marks

Bulgur salad with fresh herbs and pomegranate seeds in a white bowl, with olive oil and chopped herbs on a cutting board in the background.

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.

Ready

  • 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

    • Set

  • bowl
  • plate to cover bowl
  • jam jar

    • Go!

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

    • couscous lamb salad

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