Moroccan Couscous Salad with Pomegranate and Mint
This time I received a pomegranate with my monthly produce box, which of course I wanted to use immediately. I decided to make a Moroccan couscous salad, which can be eaten as a side dish or as a main meal. I have to admit that the ingredients might require a trip to a Turkish or Moroccan grocery store, since chances are high that you don’t have everything at home. But it’s worth it: the salad is really easy and quick to prepare and still tastes super fresh the next day!-Josefine
You need
- 250 g Couscous
- 100 g Lettuce
- 2 Tomatoes
- 1 Pomegranate
- Mint Spice
- Vinegar tree spice
- 2 Shallots
- Balsamic Vinegar
- Olive Oil
- Pomegranate Syrup
- Citric Acid
- Salt, Pepper
Here’s how to do it
- Prepare couscous according to package directions. In the meantime, chop or mince tomatoes and shallots into very small pieces and place in a large bowl. Cut open pomegranate and add seeds to tomato mixture. Add finished couscous to tomato mixture and stir well.
- There are two options for processing the lettuce: Either chop into small pieces and mix into the couscous mixture or serve the couscous on top of the lettuce. You decide!
- Now season with olive oil, balsamic vinegar, pomegranate syrup, citric acid, salt, pepper, vinegar tree spice and mint. Especially the mint must be used generously, otherwise the typical oriental taste is missing.
- Ready!
