Filled with vibrant shade and recent flavors, this Mediterranean impressed Vacation Couscous Salad is made with juicy purple pomegranate seeds, mandarin orange slices, feta cheese, pistachios, parsley and mint. It makes a shocking vacation facet dish!
It’s then tossed in a tangy, citrus dressing made with Lemon-Ginger Apple Cider Vinegar and omega-3 wealthy Udo’s Oil from Flora.
Serve this salad as a standalone facet dish in your vacation desk or over combined greens. With festive colours like purple and inexperienced, it’s excellent for the vacations, nevertheless it’s scrumptious and light-weight sufficient to get pleasure from yr spherical.
And the very best half is it may be prepared and on the desk in 20 minutes.
Let’s get cooking!
The Salad Substances
- Couscous
- Pomegranate seeds
- Pistachios (roasted + salted + shelled)
- Crumbled feta cheese
- Parsley + Mint
Couscous: One cup of dry couscous will yield about 2 cups of cooked couscous. One cup dry is all you want for this recipe. Couscous is often cooked with water, however you need to use veggie or hen broth for extra taste.
Pomegranate Seeds: Pomegranate seeds are wealthy in vitamin C, antioxidants, and fiber.
One pomegranate will yield over 1 cup to 1 1/3 of seeds. You solely want about ½ cup for this recipe.
💡 Tip: Do you know the ripest pomegranates have flattened sides and aren’t completely spherical? For greatest style and the juiciest seeds, select giant, agency and heavier pomegranates which have an outer pores and skin that’s easy and blemish-free.
Mandarin Oranges: Slice some up for the highest of the salad and reserve some so you possibly can add some juice to the dressing. Smaller oranges slice up properly for this salad, however any sort of orange will do – comparable to tangerines and clementines. Blood oranges would even be a beautiful alternative.
Fennel: This Mediterranean veggie within the carrot household is elective, nevertheless it provides a pleasant crunchy texture and recent anise taste to this salad. Reduce the frilly high off leaving solely the bulb. Then minimize out the onerous core and slice the remaining bulb thinly.
Crumbled Feta Cheese: Use a plant-based feta to make this salad vegan-friendly.
Pistachios: Roasted and salted provides a pleasant taste and texture distinction. They’re heart-healthy, antioxidant, fiber and protein-rich.
The Dressing Substances
Lemon + Orange Juice: Contemporary and tangy citrus juices add some shiny citrusy taste. You may improve the flavour much more by including zest to the dressing as effectively. In the event you’re including the zest, it’s greatest to make use of an natural lemon.
Udo’s Oil 3·6·9 Mix: Including this sustainably sourced licensed natural buttery tasting oil manufactured from a mix of oils, together with natural flax, sesame, and sunflower seed oils, offers this dressing a wealthy, easy and nutty texture. It additionally provides a lift of plant-based important fatty acids and supplies 6 grams of omega-3 fatty acids per serving in an optimum 2/1 ratio. Most of us can use extra omega-3s in our food regimen and Udo’s is a good way to do it!
Flora Well being Lemon-Ginger ACV: This tasty natural lemon and ginger flavored is a tonic greater than a straight ACV. It’s a scrumptious, flippantly sweetened tonic with a mix of digestive supporting apple cider vinegar and antioxidant, physique cleaning herbs.
It’s tangy, advanced and flippantly sweetened with apple juice. Meaning you don’t have so as to add any further sweeteners to the dressing.
It’s additionally Natural + Non-GMO + Gluten-Free + Vegan!
Salt + Pepper
Prepare dinner the Couscous
Cooking couscous is really easy!
It’s merely a 1:1 ratio of couscous to water. For this salad we’ll want 1 cup of water to a boil after which add in 1 cup of dry couscous. Stir it, take away it from warmth, and let it sit coated with a lid for 5-10 minutes undisturbed.
Then take away the lid and fluff the couscous with a fork. Permit it cool utterly earlier than mixing with the opposite salad elements.
For steering you possibly can all the time observe the instructions on the field.
Make and Serve The Salad
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- Prepare dinner the Couscous
- Make the Dressing: To make the dressing, whisk collectively the Udo’s Oil, Lemon-Ginger Apple Cider Vinegar, lemon juice, orange juice, salt and pepper in a small bowl or jar after which put aside.
- Toss and Gown the Salad: Spoon couscous combination in a big bowl and toss with the pomegranate seeds, pistachios, fennel, feta, parsley and mint and dressing.
- Plate to Serve: Switch it to a serving bowl or dish and for a shocking presentation high with the oranges, extra pomegranate seeds, pistachios. Add a contact extra feta on high if desired.
Suggestions
- The couscous will stick with the oranges. For a pleasant presentation, high the salad with them on the finish.
- For extra taste, cook dinner your couscous with veggie or hen broth as a substitute of water.
Get The Recipe!
Couscous Salad With Pomegranate. Straightforward Recipe!
Filled with vibrant shade and recent flavors, this Mediterranean impressed Couscous Salad is made with juicy purple pomegranate seeds, mandarin orange slices, feta cheese, pistachios, parsley and mint. It makes a shocking vacation facet dish!
Substances
- INGREDIENTS FOR THE DRESSING
- 1 lemon juiced with zest (about ¼-⅓ cup)
- ¼ cup Flora Lemon-Ginger Apple Cider Vinegar
- ¼ cup + 1 tablespoon Udo’s Oil
- ¼ cup orange juice
- ¼ teaspoon salt + pepper
- INGREDIENTS FOR THE SALAD
- 1 cup of dry couscous
- ½ cup pomegranate seeds divided
- 2 scallions chopped
- 1 fennel bulb sliced (elective)
- 4 Mandarin oranges sliced
- ⅓ cup pistachios, roasted + salted, divided
- ⅓ cup crumbled feta cheese divided (might sub plant-based feta)
- ¼ cup mint chopped
- ¼ cup chopped parsley
- ½ teaspoon salt divided
DIRECTIONS
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Prepare dinner the Couscous: Deliver 1 cup of water to a boil. Add couscous and stir. Take away from warmth, and let sit coated with a lid for five minutes. Then take away the lid and fluff the couscous with a fork. Permit to chill. Drizzle with 1 tablespoon of Udo’s Oil or olive oil.
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Making the Dressing: Whisk collectively the Udo’s Oil, Lemon-Ginger Apple Cider Vinegar, lemon juice, orange juice, salt and pepper in a small bowl or jar. Put aside.
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Making the Salad: Add the couscous with 1/3 cup pomegranate seeds, 1/4 cup feta cheese, ¼ cup pistachios, the fennel, parsley, and mint in a big bowl. Toss with ½ the dressing to coat.
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Serving: Switch to a large shallow serving bowl sprinkle with the feta. To complete, garnish with the orange slices, remaining pomegranate seeds and pistachios. Drizzle with extra dressing if desired or serve on the facet for company.
💡 Go to FloraHealth.com for Udo’s Oil 3·6·9 Blend and Ginger Lemon Apple Cider Vinegar
