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Full of vibrant colors and fresh flavors, this Mediterranean-inspired holiday couscous salad is made with juicy red pomegranate seeds, mandarin orange slices, feta cheese, pistachios, parsley, and mint. This makes a great holiday side dish!
It is then tossed in a tangy, citrusy dressing Lemon-Ginger Apple Cider Vinegar And rich and buttery, packed with omega-3s Udo Oil from Flora,
Serve this salad at your holiday table or as a standalone side dish with mixed greens. With festive colors like red and green, it’s perfect for the holidays, but it’s also delicious and light enough to enjoy year-round.
And the best part is that it can be ready and on the table in 20 minutes.
Let’s cook!
salad ingredients
- couscous
- pomegranate seeds
- Pistachios (Roasted + Salted + Shelled)
- Crumbled Feta Cheese
- Parsley + Mint
Couscous: One cup of dried couscous will yield approximately 2 cups of cooked couscous. All you need for this recipe is one cup dry. Couscous is usually cooked with water, but you can use vegetable or chicken broth for more flavor.
pomegranate seeds: Pomegranate seeds are rich in vitamin C, antioxidants and fiber.
One pomegranate will yield 1 cup to 1 1/3 seeds. You only need about ½ cup for this recipe.
tip: Did you know that most ripe pomegranates have flat edges and are not perfectly round? For the best flavor and juiciest seeds, choose large, hard, and heavy pomegranates with smooth and blemish-free outer skin.
Mandarin oranges: Cut a few pieces to top the salad and reserve some so you can add some of the juices to the dressing. Small oranges work well when chopped for this salad, but any type of orange will be suitable – such as tangerines and clementines. Blood oranges would also be a beautiful choice.
Fennel: This Mediterranean vegetable from the carrot family is optional, but it adds a nice crunchy texture and fresh fennel flavor to this salad. Cut off the frilly top, leaving only the bulb. Then cut out the hard core and thinly slice the remaining bulb.
Crumbled Feta Cheese: Use plant-based feta to make this salad vegan-friendly.
Pistachio: Roasted and salted adds a nice flavor and texture contrast. They are heart healthy, rich in antioxidants, fiber and protein.
dressing ingredients
Lemon + Orange Juice: Fresh and tangy citrus fruit juice adds some bright citrus flavor. You can enhance the flavor even more by adding zest to the dressing. If you’re adding zest, it’s best to use organic lemons.
Udo Oil 3·6·9 Mixture: The addition of this sustainably certified organic buttery flavored oil, made from a blend of oils including organic hemp, sesame and sunflower seed oils, gives this dressing a rich, smooth and nutritious texture. It also boosts plant-based essential fatty acids and provides 6 grams of omega-3 fatty acids per serving in an optimal 2/1 ratio. Most of us could use more omega-3s in our diets and Udo is a great way to do that!
Flora Health Lemon-Ginger ACV: This delicious organic product flavored with lemon and ginger is more of a tonic than straight ACV. This is a delicious, lightly sweetened tonic that contains a blend of digestion-supporting apple cider vinegar and antioxidant, body-cleansing herbs.
It’s tart, complex, and lightly sweetened with apple juice. This means you don’t need to add any extra sweeteners to the dressing.
It’s also organic + non-GMO + gluten-free + vegan!
salt + pepper
how to cook couscous
Cooking couscous is very easy!
It’s simply a 1:1 ratio of couscous and water. For this salad we need to boil 1 cup of water and then add 1 cup of dry couscous in it. Stir it, remove it from the flame, cover it with a lid and leave it for 5-10 minutes.
Then remove the lid and fluff the couscous with a fork. Let it cool completely before mixing with other salad ingredients.
You can always follow the instructions given on the box for guidance.
How to make and serve salad
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- cook couscous
- Make the dressing: To make the dressing, whisk together the udo oil, lemon-ginger apple cider vinegar, lemon juice, orange juice, salt and pepper in a small bowl or jar and then set aside.
- Toss and garnish the salad: Spoon couscous mixture into a large bowl and add pomegranate seeds, pistachios, fennel, feta, parsley and mint and dressing.
- Serving plate: Transfer it to a serving bowl or dish and top with oranges, more pomegranate seeds, pistachios for a stunning presentation. Top with a little more feta if desired.
suggestions
- The couscous will stick to the oranges. For a nice presentation, add the salad with them at the end.
- For more flavor, cook your couscous with vegetable or chicken broth instead of water.
Get the recipe!
Couscous Salad with Pomegranate. Easy recipe!
Full of vibrant colors and fresh flavors, this Mediterranean-inspired couscous salad is made with juicy red pomegranate seeds, mandarin orange slices, feta cheese, pistachios, parsley and mint. This makes a great holiday side dish!
Material
- Ingredients for Dressing
- 1 Lemon Juice with zest (about ¼-⅓ cup)
- ¼ cup Flora Lemon-Ginger Apple Cider Vinegar
- ¼ cup + 1 tbsp udo oil
- ¼ cup Orange juice
- ¼ small spoon salt + pepper
- ingredients for salad
- 1 cup of dried couscous
- half and half cup pomegranate seeds to separate
- 2 scallions uncut
- 1 fennel bulb chopped (optional)
- 4 Mandarin oranges Its cut
- ⅓ cup Pistachios, roasted + salted, divided
- ⅓ cup crumbled feta cheese divided (sub may be plant-based feta)
- ¼ cup chopped mint
- ¼ cup chopped parsley
- half and half small spoon Salt to separate
guidance
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Cook the couscous: Boil 1 cup water. Add couscous and stir. Remove from flame and leave covered with a lid for 5 minutes. Then remove the lid and fluff the couscous with a fork. allow to cool. Drizzle with 1 tablespoon udo oil or olive oil.
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Make the dressing: Mix together the udo oil, lemon-ginger apple cider vinegar, lemon juice, orange juice, salt, and pepper in a small bowl or jar. Cancel.
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Making the salad: In a large bowl, combine the couscous with 1/3 cup pomegranate seeds, 1/4 cup feta cheese, ¼ cup pistachios, fennel, parsley, and mint. Toss with ½ of the dressing to coat.
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To serve: Transfer to a wide shallow serving bowl and sprinkle with feta. To finish, garnish with orange slices, remaining pomegranate seeds and pistachios. Add more dressing if desired or serve on the side for guests.
💡Visit FloraHealth.com for Udo Oil 3·6·9 Mixture And Ginger Lemon Apple Cider Vinegar
