Moroccan Couscous Salad with Pomegranate

⏱ 35 min · 🍽 4 Servings · 🧂 14 Ingredients

Ingredients

  • 250 g couscous
  • 300 ml hot vegetable broth
  • 2 piece red bell peppers
  • 1 piece cucumber
  • 1 piece red onion
  • 100 g pomegranate seeds
  • 50 g almonds
  • 1 bunch mint
  • 60 ml lemon juice
  • 60 ml olive oil
  • 5 g cumin
  • 1 pinch cinnamon
  • 1 pinch salt
  • 1 pinch black pepper

Instructions

  1. Tip the couscous into a bowl, pour the hot vegetable broth over it, cover and let it steam. Fluff it up with a fork and let it cool.
  2. Cut the peppers into wide strips and char them in a hot pan with a little oil until the edges take on color. Let them cool slightly, then cut into bite-sized pieces.
  3. Finely dice the cucumber and onion and roughly chop the mint leaves. Toast the almonds in a dry pan until golden, then chop them coarsely.
  4. Whisk the lemon juice with the olive oil, cumin, cinnamon, salt and pepper to make a dressing.
  5. Toss the couscous with the vegetables, mint, pomegranate seeds and dressing, and let the salad stand before serving. Scatter the toasted almonds on top.
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Moroccan Couscous Salad with Pomegranate
📖 Culinse
saladvegansummermeal-prep

Moroccan Couscous Salad with Pomegranate

Fluffy couscous tossed with roasted peppers, fresh mint and juicy pomegranate seeds, all brought together by a cumin-lemon dressing. Great for buffets and meal prep alike..

⏱

Cook time

35 min

🍽

Servings

4

🧂

Ingredients

14

View Original ↗

Nutrition

per serving

480 kcal

Calories

12 g

Protein

21 g

Fat

61 g

Carbs

Ingredients

For 4 servings

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Instructions

  1. 1

    Tip the couscous into a bowl, pour the hot vegetable broth over it, cover and let it steam. Fluff it up with a fork and let it cool.

  2. 2

    Cut the peppers into wide strips and char them in a hot pan with a little oil until the edges take on color. Let them cool slightly, then cut into bite-sized pieces.

  3. 3

    Finely dice the cucumber and onion and roughly chop the mint leaves. Toast the almonds in a dry pan until golden, then chop them coarsely.

  4. 4

    Whisk the lemon juice with the olive oil, cumin, cinnamon, salt and pepper to make a dressing.

  5. 5

    Toss the couscous with the vegetables, mint, pomegranate seeds and dressing, and let the salad stand before serving. Scatter the toasted almonds on top.

Moroccan Couscous Salad with Pomegranate Recipe | Culinse