Couscous Salad With Pomegranate. Easy Recipe!

Filled with vibrant colour and recent flavors, this Mediterranean impressed Vacation Couscous Salad is made with juicy pink pomegranate seeds, mandarin orange slices, feta cheese, pistachios, parsley and mint. It makes a shocking vacation facet dish! 

It’s then tossed in a tangy, citrus dressing made with Lemon-Ginger Apple Cider Vinegar and omega-3 wealthy Udo’s Oil from Flora. 

Serve this salad as a standalone facet dish in your vacation desk or over blended greens. With festive colours like pink and inexperienced, it’s good for the vacations, but it surely’s scrumptious and light-weight sufficient to take pleasure in yr spherical. 

And the very best half is it may be prepared and on the desk in 20 minutes. 

Let’s get cooking!

The Salad Components 

• Couscous
• Pomegranate seeds
• Pistachios (roasted + salted + shelled)
• Crumbled feta cheese 
• Parsley + Mint

Couscous: One cup of dry couscous will yield about 2 cups of cooked couscous. One cup dry is all you want for this recipe. Couscous is normally cooked with water, however you should utilize veggie or rooster broth for extra taste.

Pomegranate Seeds: Pomegranate seeds are wealthy in vitamin C, antioxidants, and fiber.

One pomegranate will yield over 1 cup to 1 1/3 of seeds. You solely want about ½ cup for this recipe. 

 ? Tip: Do you know the ripest pomegranates have flattened sides and aren’t completely spherical? For finest style and the juiciest seeds, select giant, agency and heavier pomegranates which have an outer pores and skin that’s easy and blemish-free. 

Mandarin Oranges: Slice some up for the highest of the salad and reserve some so you possibly can add some juice to the dressing. Smaller oranges slice up properly for this salad, however any sort of orange will do – akin to tangerines and clementines. Blood oranges would even be a beautiful alternative.

Fennel: This Mediterranean veggie within the carrot household is non-compulsory, but it surely provides a pleasant crunchy texture and recent anise taste to this salad. Reduce the frilly high off leaving solely the bulb. Then reduce out the onerous core and slice the remaining bulb thinly.

Crumbled Feta Cheese: Use a plant-based feta to make this salad vegan-friendly.

Pistachios: Roasted and salted provides a pleasant taste and texture distinction. They’re heart-healthy, antioxidant, fiber and protein-rich. 

The Dressing Components

Lemon + Orange Juice: Contemporary and tangy citrus juices add some brilliant citrusy taste. You’ll be able to improve the flavour much more by including zest to the dressing as effectively. When you’re including the zest, it’s finest to make use of an natural lemon. 

Udo’s Oil 3·6·9 Mix: Including this sustainably sourced licensed natural buttery tasting oil made from a mix of oils, together with natural flax, sesame, and sunflower seed oils, offers this dressing a wealthy, easy and nutty texture. It additionally provides a lift of plant-based important fatty acids and offers 6 grams of omega-3 fatty acids per serving in an optimum 2/1 ratio. Most of us can use extra omega-3s in our food plan and Udo’s is a good way to do it! 

Flora Well being Lemon-Ginger ACV:  This tasty natural lemon and ginger flavored is a tonic greater than a straight ACV. It’s a scrumptious, frivolously sweetened tonic with a mix of digestive supporting apple cider vinegar and antioxidant, physique cleaning herbs. 

It’s tangy, complicated and frivolously sweetened with apple juice. Which means you don’t have so as to add any additional sweeteners to the dressing. 

It’s additionally Natural + Non-GMO + Gluten-Free + Vegan!

Salt + Pepper

Easy methods to Prepare dinner the Couscous

Cooking couscous is really easy!  

It’s merely a 1:1 ratio of couscous to water. For this salad we’ll want 1 cup of water to a boil after which add in 1 cup of dry couscous. Stir it, take away it from warmth, and let it sit lined with a lid for 5-10 minutes undisturbed. 

Then take away the lid and fluff the couscous with a fork. Permit it cool fully earlier than mixing with the opposite salad elements. 

For steerage you possibly can all the time comply with the instructions on the field.

Easy methods to Make and Serve The Salad

1. 1. Prepare dinner the Couscous
   2. Make the Dressing: To make the dressing, whisk collectively the Udo’s Oil, Lemon-Ginger Apple Cider Vinegar, lemon juice, orange juice, salt and pepper in a small bowl or jar after which put aside.
   3. Toss and Costume the Salad: Spoon couscous combination in a big bowl and toss with the pomegranate seeds, pistachios, fennel, feta, parsley and mint and dressing.
   4. Plate to Serve: Switch it to a serving bowl or dish and for a shocking presentation high with the oranges, extra pomegranate seeds, pistachios. Add a contact extra feta on high if desired.

Suggestions

• The couscous will follow the oranges. For a pleasant presentation, high the salad with them on the finish.
• For extra taste, prepare dinner your couscous with veggie or rooster broth as an alternative of water.

Get The Recipe!

Couscous Salad With Pomegranate. Simple Recipe!

Filled with vibrant colour and recent flavors, this Mediterranean impressed Couscous Salad is made with juicy pink pomegranate seeds, mandarin orange slices, feta cheese, pistachios, parsley and mint. It makes a shocking vacation facet dish!

Prep Time 15 minutes minutes

Prepare dinner Time 15 minutes minutes

Course Appetizer, wholesome, Salad, Facet Dish

Delicacies American, Mediterranean

Components 

1x2x3x

• INGREDIENTS FOR THE DRESSING
• 1 lemon juiced with zest (about ¼-⅓ cup)
• ¼ cup Flora Lemon-Ginger Apple Cider Vinegar
• ¼ cup + 1 tablespoon Udo’s Oil
• ¼ cup orange juice
• ¼ teaspoon salt + pepper
• INGREDIENTS FOR THE SALAD
• 1 cup of dry couscous
• ½ cup pomegranate seeds divided
• 2 scallions chopped
• 1 fennel bulb sliced (non-compulsory)
• 4 Mandarin oranges sliced
• ⅓ cup pistachios, roasted + salted, divided
• ⅓ cup crumbled feta cheese divided (might sub plant-based feta)
• ¼ cup mint chopped
• ¼ cup chopped parsley
• ½ teaspoon salt divided

DIRECTIONS 

• Prepare dinner the Couscous: Convey 1 cup of water to a boil. Add couscous and stir. Take away from warmth, and let sit lined with a lid for five minutes. Then take away the lid and fluff the couscous with a fork. Permit to chill. Drizzle with 1 tablespoon of Udo’s Oil or olive oil.

• Making the Dressing: Whisk collectively the Udo’s Oil, Lemon-Ginger Apple Cider Vinegar, lemon juice, orange juice, salt and pepper in a small bowl or jar. Put aside.

• Making the Salad: Add the couscous with 1/3 cup pomegranate seeds, 1/4 cup feta cheese, ¼ cup pistachios, the fennel, parsley, and mint in a big bowl. Toss with ½ the dressing to coat.

• Serving: Switch to a large shallow serving bowl sprinkle with the feta. To complete, garnish with the orange slices, remaining pomegranate seeds and pistachios. Drizzle with extra dressing if desired or serve on the facet for company.

? Go to FloraHealth.com for Udo’s Oil 3·6·9 Mix and Ginger Lemon Apple Cider Vinegar