You’re going to love the vibrant colors and flavors of this Couscous Pomegranate Salad! Packed with a variety of nourishing plants, it’s perfect for a quick lunch or a festive side dish. Enjoy vibrant turmeric-spiced pearl couscous, crispy harissa chickpeas, sweet butternut squash, and refreshing cucumber and mint. It’s all brought together with a tangy tahini yogurt sauce with roasted garlic and sprinkled with beautiful pomegranate seeds. Now that’s what I have in mind when I say I want a salad! A big bowl of fresh vegetables with lots of different textures and bold flavors will keep you full and satisfied for hours. Long gone are the days of sad green side salads!
Each serving contains 24 g of protein, 25 mg of vitamin C, and a whopping 11 mg of iron, which is combined with vitamin C-rich ingredients for maximum absorption. Not only is this salad gorgeous and delicious, but it will also make you feel amazing!
It’s sure to brighten your table and your day!
Why This Recipe Works
- Rich in nutrients: Packed with vitamins and minerals to support overall health.
- Rich in fiber and protein: Keeps you full and satisfied.
- Quick and easy: Simple ingredients, minimal prep, and cooking time.
- Vibrant flavors: A delightful combination of sweet, spicy, and tangy elements.
- Perfect for any occasion: Ideal for a nutritious lunch or a light dinner.
Ingredient Notes
- Chickpeas: A great source of protein and fiber. Can substitute with butter beans or lentils if preferred.
- Butternut Squash: High in vitamins A and E, great for skin and eye health. Sweet potatoes make a suitable substitute.
- Pomegranate: Adds a pop of color and is rich in vitamin C, which helps absorb iron from the rest of the recipe.
- Tahini: Provides a creamy texture and is a good source of calcium.
- Harissa Paste: Adds a unique spice; adjust the amount based on your heat preference or substitute with another chili paste.
How to make this recipe (summary)
Start by preheating your oven to 360°F/180°C. Coat the chickpeas in harissa paste and toss the butternut squash with olive oil, smoked paprika, and cumin. Roast both on a tray until the chickpeas are crispy and the squash is tender. Prepare the couscous with turmeric, then cool it under cold water. Blend the tahini, yogurt, roasted garlic, and lemon for the sauce. Mix all ingredients in a large bowl and top with pistachios and pomegranate before serving. View recipe card below for detailed instructions.
Variations and Tips
- Switch the greens: Use arugula or spinach instead of mesclun for a different flavor profile.
- Add nuts: Walnuts or almonds can replace pistachios for added crunch.
- Protein boost: Replace the chickpeas with chunks of grilled tofu or tempeh to make it even more filling.
- Storage tip: Best enjoyed fresh, but can be stored in the fridge for up to two days.
- If you love this recipe, you will love our Harissa Cauliflower Beet Salad, Moroccan Spiced Pearl Couscous Salad with Tahini Dressing, or Baked Harvest Salad.
Why You’ll Love This Couscous Pomegranate Salad
- Nutritious
- Colorful
- Filling
- Flavorful
- Wholesome
Couscous Pomegranate Salad
Ingredients
- 1.5 cups (246 g) cooked chickpeas
- 2 tsp (10 g) harissa paste
- 2 cups (280 g) butternut squash - peeled and chopped
- ½ tsp (1 g) ground cumin
- ½ tsp (1 g) smoked paprika
- 1 tsp (5 ml) olive oil
- ⅓ cup (57 g) dry wholemeal pearl couscous
- ¼ tsp (0.5 g) ground turmeric
- 1 dash freshly cracked black pepper
- 1 dash sea salt flakes
- 2 cups (80 g) mesclun salad
- 1 cucumbers - finely diced
- 2 tbsp (30 g) raisins
- ¼ cup (10 g) fresh mint - finely chopped
- ¼ cup (60 g) pomegranate
- 2 tbsp (15 g) pistachios - chopped
Tahini Yogurt Sauce
- 1 tbsp (15 g) hulled tahini
- 3 garlic cloves - skin on
- 1 lemon
- ½ cup (120 ml) dairy-free yogurt - I used soy
- 1 tbsp (15 ml) maple syrup - optional – see notes
Instructions
- Preheat the oven to 360 °F.
- Coat the chickpeas with the harissa paste. Combine the butternut squash with the olive oil, smoked paprika, and cumin. Spread both on a baking tray and bake on the upper rack for 20 to 25 minutes until the chickpeas are crispy.
- Cut the bottom hard part of the garlic cloves while keeping the skin on (this will prevent them from burning), and chop the lemon in half. Add the garlic and lemons (face down) to a baking tray. Cook on the middle rack of the oven for 15 minutes. Allow it to cool down slightly, then remove the garlic peel (it should peel off easily with your hands). Then, squeeze out the lemon juice and flesh.
- In the meantime, prepare the couscous: In a small saucepan, combine the pearl couscous, turmeric, black pepper, and salt. Cook according to the couscous packet instructions. Once cooked, rinse under cold water to prevent sticking.
- Prepare the whipped tahini sauce: in a small blender attachment, add the tahini, yogurt, garlic, and roasted lemon juice and flesh. Blend until smooth. Taste and adjust with maple syrup if using. Alternatively, if you do not have a blender, smash the garlic with a fork and whisk in the tahini, lemon juice, and yogurt.
- In a large salad bowl, combine the mesclun, cucumber, raisins, roasted butternut squash, and chickpeas. Top with pomegranate, pistachios, and mint, and drizzle the tahini dressing. Adjust salt to taste and enjoy!
Notes
Video
Per Serving/Portion
FAQ
Yes, simply use quinoa or another gluten-free grain instead of couscous.
Absolutely, it holds up well in the fridge for a couple of days.
Reduce the harissa paste for less spice, and add more raisins for sweetness.
It’s perfect for picnics, potlucks, or as a vibrant side dish at dinner parties.
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This was absolutely delicious, thank you! I have bought this Couscous Pomegranate Salad to social gatherings and got many compliments and requests for the recipe! This dish is a winner!!
Hey Catherine! I’m so happy this dish was a hit with everyone. Thank you so much for sharing.
This salad is so tasty! I made all elements as meal prep, but left the yoghurt out of the dressing until the morning of as I find it can curdle sometimes when left in dressings and cut the cucumber fresh on the day to avoid it going mushy. Absolutely love it, made 4 big portions! Will be a regular lunch for me.
Hi Zoe, so happy you loved it! Thank you for sharing your tips x
What is mesclun salad please
Mesclun salad is a mix of young, tender leafy greens rather than a single type of lettuce. It usually includes things like baby lettuce, arugula, endive, frisée, and sometimes spinach or chard. The leaves are picked young, so the texture is soft and the flavors range from mild to slightly peppery. But you can swap any salad that you like 💚
You’re going to love this easy and beautiful grilled broccolini and pomegranate salad, packed with fiber, protein, and fresh flavors! Make sure to rate it 5 stars if you enjoyed it!
This recipe is absolutely delicious! I made it grain free. Thank you!
Hey Donna, so happy you liked it 💚