This pomegranate pistachio israeli couscous salad is seriously simple, but also seriously tasty. It’s ready in no time at all, making it perfect as part of a lunch with friends or to take to a picnic. It’s vegan friendly too!
- 1 1/2 cups israeli couscous
- 1 pomegranate
- 1/2 cup lemon juice
- 2tsp grated ginger
- Pinch chilli flakes
- Half bunch of spring onions
- 1 cup parsley
- 1 cup mint
- 100g pistachios
- Combine the israeli couscous with 3 cups water in a saucepan. Bring to the boil then reduce and simmer for 12-15 minutes, until cooked through. Drain and rinse
- Meanwhile, remove the seeds from the pomegranate and set aside
- Combine the lemon juice, ginger and chilli flakes in a small bowl and then season with salt and pepper
- Slice the white and light green parts of the spring onions, and roughly chop the herbs
- Place the cooked couscous in a serving bowl and drizzle over the dressing, tossing to coat
- Add the spring onions, herbs and pomegranate and toss to combine
- Add the pistachios and fold through
That’s all there is to this pomegranate pistachio israeli couscous salad! The whole thing can be prepped in the time the couscous is cooking, so you can get it on the table in no time at all. It’s fresh, light and delicious which makes it perfect to sit alongside creamy salads or heavier main dishes.
I actually made this to be part of a Christmas lunch spread, and I think there’s a good chance it will make an appearance on next year’s menu too – it doesn’t hurt that it’s festive looking as well!
Despite it being super quick to make, you can even make most of it in advance if you want to. The couscous will be fine if cooked the day before, and you can remove the seeds from the pomegranate the day before too. That’s super helpful if you don’t want to make sure you don’t get pomegranate juice on your clothes if you’re dressed up for lunch (or maybe that’s just me!).