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Giant Israeli Couscous Salad with Pomegranate & Pistachios
I’ve had a lot of love for my sides and side salads in your comments, tweets and emails recently, but as most of my offerings are on the summery side, I thought I’d try my best to come up with a few more sides that were suitable for autumn: think not as heavy and warming as you’d choose to go with winter foods, but still a little bit comforting, and full of bright flavours: say hello to my Giant Israeli Couscous Salad with Pomegranate & Pistachios!
Made with fresh mint, and with plenty of pistachios and pomegranate seeds bringing a super crunchy element, I however think it is the simple pomegranate molasses dressing that is the real star of the show here bringing fruitiness and zing to what otherwise would be just a bowl of pasta-like couscous with a few dry add-ins. It is also perfect for making a few hours ahead if you want to serve it to a gathering, great anywhere between fridge-cold and room temperature.
Frequently Asked Questions
Do I have to use Israeli couscous for this salad? Will regular couscous work instead?
Regular couscous is very different than Israeli couscous and won’t really work in this recipe. However, Italian fregola would be a good substitute.
Can I use any different herbs?
Flat leaf parsley and dill would also be very good either instead of or alongside the fresh mint.
A delicious, Middle Eastern-inspired salad that is great for lunchboxes and picnics.
Ingredients
Scale
200g (7 oz) Giant (Israeli) Couscous
2 tsp Extra Virgin Olive Oil
1 tbsp Pomegranate Molasses
80g (3 oz) Shelled Pistachios, roughly chopped
Seeds from 1 Pomegranate
1 Small Bunch Fresh Parsley, chopped
1 Small Bunch Fresh Mint, chopped
Freshly Ground Salt & Pepper
Instructions
Cook the couscous as per the instructions on the packet. I found it strange for couscous that mine instructed me to cook it in a pan of water until tender, but still with a little bite as if it were a pasta, but it worked!
Meanwhile, chop and lightly toast the pistachios in a dry frying pan over a medium heat. Be sure to keep an eye on them and keep tossing, as they turn and burn quickly! Also chop the herbs and pick the seeds from the pomegranate. (You can buy little tubs of pre-prepared pomegranate, but I feel 5-10 minutes of my life in the kitchen is worth the money I’ve saved as they are a little pricy in British supermarkets as the tubs are tiny. If you can get big tubs like the ones I could when I was living in California where you live, go ahead you lucky thing!)
Drain and rinse the couscous to remove excess starch that might make it sticky. In a large bowl stir in the oil, molasses and a good few grinds of salt and pepper until well coated. Add the rest of the ingredients, mix well and season to taste. Serve at room temperature.
I'm a food writer, professional recipe developer and cookbook author living in the English Countryside. I love creating easy, accessable recipes filled with vibrant world flavours that are manageable on busy weeknights. Simple and delicious dinners, from my kitchen to yours!
One Pan Pescatarian: 100 Delicious Dinners – Veggie, Vegan, Fish
My second cookbook contains 100 delicious dinner recipes, all of which are either vegetarian, vegan or which celebrate fish and seafood - all cooked in either one pot or one pan.*
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