Pomegranate and Couscous Salad

This salad will liven up your tastebuds with the creaminess of fetta, tartness of lemon, and sweetness of pomegranate.
Salads
15 min prep
8 serves
0.9 serves of veg
0.5 serves of fruit
  • 250g couscous*
  • 1 cup of boiling water
  • 400g can chickpeas*, drained and rinsed
  • 180g reduced-fat fetta
  • 1 bunch coriander, chopped
  • ½ bunch of fresh mint, chopped
  • 50ml olive oil
  • 3 tbsp lemon juice
  • 1 pomegranate
  • 1 large Lebanese cucumber, finely diced
  • ½ medium red onion, finely diced
  • In a medium sized, heat proof bowl, add couscous and boiling water and cover. Leave for 5-10 minutes until the couscous has absorbed the water. Fluff with a fork.
  • In a large bowl, combine chickpeas, cucumber, onion, fetta, coriander sprigs, mint, olive oil and lemon juice. Mix gently.
  • Add the couscous to the chickpea mixture and mix well. Pour into serving bowl or platter. Spoon out pomegranate arils (seeds) and sprinkle over the top of the salad.

*For Gluten Free: Replace couscous with quinoa and check all products are ‘gluten free’.

  1. In a medium sized, heat proof bowl, add couscous and boiling water and cover. Leave for 5-10 minutes until the couscous has absorbed the water. Fluff with a fork.
  2. In a large bowl, combine chickpeas, cucumber, onion, fetta, coriander sprigs, mint, olive oil and lemon juice. Mix gently.
  3. Add the couscous to the chickpea mixture and mix well. Pour into serving bowl or platter. Spoon out pomegranate arils (seeds) and sprinkle over the top of the salad.

Serving Suggestion: Herbs can be swapped for other herbs you may have on hand such as parsley, basil or dill.  Pomegranate can be swapped for other fresh fruit you may have on hand such as diced peach or apricot.

Pair with your choice of protein such as tofu, lean meat or fish.

When preparing this recipe, it is important to:

  • Double-check the food label ingredient list for any allergens each time you purchase it.
  • Prevent any allergen contamination during preparation, cooking, and serving by ensuring proper hygiene and avoiding cross-contact with allergens.

Storage: Leftover Pomegranate and couscous salad can be stored in an airtight container in the fridge for 2 days.

Kids in the kitchen tips: Depending on your child’s age and skill, they can help add the ingredients to the bowl, combine the salad, and spoon over the pomegranate arils.

Important

When preparing this recipe:

  • Double check the food label ingredient list for any allergens each time you purchase it.
  • Prevent any allergen contamination during preparation, cooking, and serving with proper hygiene and avoiding cross-contact with allergens.

Nutritional Facts

Serving size: 202g Per serving Per 100g
Energy (kJ) 1156 571
Fat (g) 10.0 4.9
Saturated fat (g) 2.7 1.3
Carbohydrates (g) 33.2 16.4
Sugars (g) 6.9 3.4
Fibre (g) 6.0 2.9
Protein (g) 9.8 4.8
Sodium (mg) 315.3 155.8

Acknowledgement

Health and Wellbeing Queensland

Healthy Eating

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