Festive Pomegranate Pearl Couscous Salad

This is my favorite Christmas couscous salad because the color and fresh flavors make it a flavorful celebration of the season.

It's perfect with other holiday sides, like roasted sweet potato casserole with pecans, creamy baked pearl onions, or seasoned cauliflower and Brussels sprouts.

• Quick-cooking pearl couscous can be made ahead and mixed with the dressing for salad assembly when you're ready.
• The dressing is a simple mix of lemon juice and ginger, made without added oil to highlight the fresh ingredients.
• We love Israeli couscous salad as a side dish for the holidays. But don’t stop there - add this to your list of summer salads. It's great any time of the year.

Pearl couscous. Also known as Israeli couscous or giant couscous, it's a type of pasta made from semolina flour. Whole wheat couscous made from whole durum wheat flour is also available. I've also used a batch of Instant Pot barley for this recipe. Quinoa is the best gluten-free substitute.

Pomegranate. I use 1 ½ cups of pomegranate seeds (1 large pomegranate). I urge you not to skip pomegranate, but dried cranberries can be used in a pinch.

Lemon juice. I prefer fresh lemon juice and sometimes add a little bit of lemon zest. Opt for bottled juice if necessary.

Ginger. Fresh grated or minced ginger tastes the best. Use ½ a teaspoon of ground ginger as an alternative.

Green onions. Use the white and green parts or finely mince half a red onion as a substitute.

Pistachios. Use unsalted pistachios. Use pumpkin seeds as a nut-free substitute.

Fresh herbs. Use generous portions of parsley and fresh mint. Add cilantro or baby spinach leaves for more variety.

Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.

• If you want to add fresh veggies, small bell peppers, red or orange, or crisp cucumber are good options.
• Add white beans or chickpeas (garbanzo beans) for a main dish or light lunch.
• Regular couscous has the same nutty flavor. I love it for Moroccan couscous salad, but I haven't tried it with this recipe.

1. Cook the couscous while you prep the rest of the salad. Consult the package directions for the exact measurements of water. Cook until the water is absorbed.
2. While the couscous cooks, prep the rest of the ingredients.
3. Mix the lemon juice, ginger, and chili flakes. Transfer the cooked couscous to a large bowl and mix with half the dressing.
4. Add the rest of the ingredients. Garnish with extra pomegranate seeds and pistachios.

• Chewy pearl couscous should be tender but not mushy. Rinse the couscous with cold water to stop the cooking process.
• If you make this salad ahead, you may want to wait to add the pistachios so that they are at maximum crunch. Add more lemon juice to refresh the salad right before serving.

Serve at room temperature with everything from baked chickpea cutlets or crispy lemongrass tofu to easy vegan chickpea burgers.

Pomegranate molasses can be added to the dressing for a more intense flavor for any pomegranate couscous recipe.

Store salad in an airtight container in the refrigerator for 3 days. Stir with a little lemon juice or a drop of pomegranate molasses to spruce it up.

Couscous is made from durum wheat flour and is not gluten-free. The best gluten-free substitute for couscous is quinoa.

Pomegranate Salad Recipe with Tomatoes and Zaatar

Apple Cranberry Salad

Easy Israeli Couscous Salad (Pearl Couscous)

borlotti bean salad with pomegranate vinaigrette

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