A bottle pouring dressing over mediterranean couscous salad

Mediterranean Couscous salad

Course: Salad
Cuisine: Mediterranean
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6 servings
Calories: 281.9kcal
Author: Amira
A light lunch or a side dish for dinner, this couscous salad is healthy, flavorful and easy.
Print Recipe


For the couscous:

  • 1 cup (5oz / 145gm) dry pearl couscous.
  • 1 teaspoon unsalted butter.
  • 1 teaspoon olive oil.
  • 1 1/4 cup (300 mL)water or broth.
  • Salt and pepper to taste.

For the salad:

  • 3 cups (65 gm) baby arugula.
  • 1/2 cup (3 oz / 87gm) pomegranate seeds.
  • 1/4 cup (2oz / 60gm) red onion chopped.

For the dressing:

  • 1 teaspoon sugar.
  • 1/2 teaspoon salt or to taste.
  • 1/4 teaspoon freshly ground black pepper.
  • 1/2 teaspoon ground cumin.
  • 3 Tablespoons (44 ml) pomegranate molasses.
  • 1/4 cup (60 ml) extra version olive oil.
  • 1 1/2 teaspoon water.

For garnishing:

  • 1/2 cup (2oz / 54gm) chopped pecan/walnuts or pistachios.


Cook the couscous:

  • In a sauce pan over medium heat, add butter and olive oil stir until butter melts.
  • Add couscous and toast for 1-2 minutes.
  • Pour water in and season with salt and pepper.
  • Bring to a boil then cover and simmer for 10 minutes.
  • Remove from heat and use a fork to fluff and separate couscous, let it cool down.
  • Couscous might clump together but it will separate when making the salad.

Make the dressing:

  • In a jar or measuring cup whisk the dressing ingredients well together until sugar and salt dissolves. Set aside.

Make the salad:

  • In a large bowl, combine salad ingredients and couscous.
  • Pour over dressing and toss to coat well.
  • Garnish with chopped nuts.
  • Serve immediately


Calories: 281.9kcal | Carbohydrates: 25.7g | Protein: 1.6g | Fat: 17.7g | Cholesterol: 1.7mg | Sodium: 200.7mg | Fiber: 1.7g | Sugar: 8.1g | Vitamin A: 530IU | Vitamin C: 6.4mg | Calcium: 57mg | Iron: 1mg

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