salad ingredients
- Couscous
- pomegranate seeds
- Pistachios (roasted + salted + shelled)
- crumbled feta cheese
- parsley + mint
Couscous: 1 cup of dry couscous yields about 2 cups of cooked couscous. This recipe only requires one dry cup. Couscous is usually cooked in water, but you can also use vegetable or chicken broth for extra flavor.
Pomegranate seeds: Pomegranate seeds are rich in vitamin C, antioxidants, and fiber.
One pomegranate yields over 1 cup to 1 1/3 seeds. This recipe only requires about 1/2 cup.
💡 Hint: Did you know that the ripest pomegranates have flat sides and are not perfectly round? For the best flavor and juiciest seeds, choose large, firm, and heavy seeds with smooth, unblemished skin. Choose a certain pomegranate.
mandarin orange: Slice a little over the salad and set aside so you can add the juices to the dressing. This salad requires neatly sliced small oranges, but any type of orange will work, including tangerines and clementines. Blood oranges would also be a nice option.
Fennel: This Mediterranean vegetable from the carrot family is optional, but adds crunch and fresh anise flavor to this salad. Cut off the top frill, leaving just the bulb. Then cut out the hard core and thinly slice the remaining bulb.
Crumbled feta cheese: To make this salad vegan-friendly, use plant-based feta cheese.
pistachio: Roasting and adding salt provides an even better contrast of flavors and textures. It’s heart-healthy, has antioxidant properties, and is rich in fiber and protein.
dressing ingredients
Lemon + orange juice: Fresh, tangy citrus juice adds a bright citrus flavor. Adding spiciness to the dressing will give it even more flavor. If you want to add zest, it’s best to use organic lemons.
Udo’s Oil 3・6・9 Blend: The addition of sustainably sourced certified organic butter-tasting oil, made with a blend of oils such as organic flax oil, sesame oil, and sunflower seed oil, gives this dressing a rich, smooth, and nutty texture. is born. It’s also fortified with plant-based essential fatty acids, delivering 6 grams of omega-3 fatty acids per serving in an optimal 2/1 ratio. Most of us can get more omega-3s in our diets, and Udo’s is a great way to do that.
Flora Health Lemon Ginger ACV: This delicious organic lemon and ginger flavor is more tonic than straight ACV. A delicious, lightly sweet tonic blended with digestive-supporting apple cider vinegar and antioxidant-rich cleansing herbs.
It’s tangy and complex, with a slightly sweet taste of apple juice. This means you don’t need to add extra sweetener to your dressing.
Also organic + non-GMO + gluten-free + vegan.
salt + pepper
How to make couscous
Making couscous is very easy!
The ratio of couscous to water is simply 1:1. For this salad, boil 1 cup of water and add 1 cup of dried couscous. Stir, remove from heat and let stand, covered, for 5-10 minutes.
Then remove the lid and fluff the couscous with a fork. Allow to cool completely before mixing with other salad ingredients.
Always follow the instructions on the box for guidance.
How to make and serve salad
-
- cook couscous
- Make the dressing: To make the dressing, combine Udo’s oil, lemon ginger apple cider vinegar, lemon juice, orange juice, salt, and pepper in a small bowl or jar and set aside.
- Toss and dress up your salad: Spoon the couscous mixture into a large bowl and toss with the pomegranate seeds, pistachios, fennel, feta, parsley, mint, and dressing.
- Plates provided: Transfer to a serving bowl or plate and top with oranges, pomegranate seeds, and pistachios for a great presentation. Add a little more feta cheese on top if desired.
chip
- The couscous will stick to the orange. Top with salad at the end for a nice presentation.
- For even more flavor, cook couscous in vegetable or chicken broth instead of water.
Get the recipe!
Pomegranate couscous salad. Easy recipe!
Full of bright color and fresh flavor, this Mediterranean couscous salad is made with juicy red pomegranate seeds, mandarin orange slices, feta cheese, pistachios, parsley, and mint. It would make a great holiday side dish!
material
- dressing ingredients
- 1 lemon Juice with zest (about 1/4 to 1/3 cup)
- 1/4 cup Flora Lemon Ginger Apple Cider Vinegar
- 1/4 cup + 1 tablespoon oud oil
- 1/4 cup orange juice
- 1/4 tea spoon salt + pepper
- salad ingredients
- 1 cup dried couscous
- 1/2 cup pomegranate seeds Divided
- 2 green onion chopped
- 1 fennel bulb Slice (optional)
- Four mandarin orange sliced
- ⅓ cup Pistachios, roasted + salted, split
- ⅓ cup crumbled feta cheese Split (sometimes sub with plant-based feta)
- 1/4 cup chopped mint
- 1/4 cup chopped parsley
- 1/2 tea spoon salt Divided
direction
-
Cook couscous: Bring 1 cup water to a boil. Add couscous and stir. Remove from heat and let stand, covered, for 5 minutes. Then remove the lid and fluff the couscous with a fork. Let cool. Drizzle with 1 tablespoon of Udozu oil or olive oil.
-
Make the dressing: Combine Udo’s oil, lemon ginger apple cider vinegar, lemon juice, orange juice, salt, and pepper in a small bowl or jar. Let’s set it aside.
-
Make the salad: Add couscous, 1/3 cup pomegranate seeds, 1/4 cup feta cheese, 1/4 cup pistachios, fennel, parsley, and mint to a large bowl. Toss with half of the dressing to coat.
-
Serving: Transfer to a wide, shallow serving bowl and sprinkle with feta cheese. Garnish with orange slices, remaining pomegranate seeds, and pistachios. Add dressing if desired or serve on the side for guests.
💡 Visit FloraHealth.com. Udozu Oil 3・6・9 Blend and ginger lemon apple cider vinegar