Pomegranate couscous with lemon
A fresh, vibrant couscous salad with juicy pomegranate seeds and fragrant herbs, perfect as a light side or refreshing main.
Updated : 02 January, 2026
Easy
About 20 min.
Ingredients
1
Pomegranate
200 grams
Couscous
250 milliliters
Chicken broth
to taste
Sea salt
to taste
Ground black pepper
2
Lemon
6 tablespoon
Olive oil
4 tablespoon
Cilantro, coriander
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Cut the pomegranates in half and, using a teaspoon, scoop out the seeds, discarding any white membrane attached to them.
Step 2
Tip the couscous into a bowl. Pour over the boiling stock or water, then stir in the olive oil and lemon juice. Season with sea salt and freshly ground black pepper.
Step 3
Cover the bowl tightly with cling film and leave the couscous in a warm place for 5-10 minutes, or until all the liquid has been absorbed. Remove the cling film, fluff the grains with a fork, and allow the couscous to cool completely.
Step 4
Once cooled, mix the chopped herbs and pomegranate seeds through the couscous. Taste and adjust with extra olive oil, salt, pepper and herbs as needed before serving.
Author note
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