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Recipe

Quick pearl couscous salad with leafy greens, pomegranate seeds and capsicum

Prep time: 
10 minutes
Cook time: 
15 minutes
Skill level: 
Low
Serves: 
2-3
A serving bowl of pearl couscous salad with pomegranate, leafy greens and a tangy dressing.

Full of flavour and crunch, this pearl couscous salad is easy to prepare. (ABC News: Lina Jebeile)

Lina Jebeile

Lina Jebeile is a former teacher who now works as a food photographer and content creator. She's behind the Instagram account @TheLebanesePlate, where she showcases her work and her love for Lebanese cuisine.

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This pearl couscous salad is the perfect addition to any lunch or dinner. With tender pearl couscous, fresh greens and a tangy dressing, it's a delicious blend of textures and tastes that's easy to prepare and full of wholesome ingredients.

Have it as a light meal, a side dish to any protein or make it for meal prep and it'll last a couple of days without going soggy.

A frying pan with just-cooked pearly couscous and onion. A wooden spoon shows the cooked pearl couscous.

Allow the cooked pearl couscous to cool before adding the fresh ingredients. (ABC News: Lina Jebeile)

Tips:

  • The greens are flexible: Swap the rocket and spinach for other greens such as arugula, kale or mixed salad greens, depending on your preference or what's available.
  • Make it more substantial: To make this salad more of a hearty meal, try adding roasted vegetables such as sweet potato or a grilled protein, such as chicken.
A serving of pearl couscous salad with leafy greens, pomegranate and diced green capsicum in a stone-coloured bowl.

Enjoy as a light meal, packed lunch or side salad. (ABC News: Lina Jebeile)

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Quick pearl couscous salad with leafy greens, pomegranate seeds and capsicum

Prep time: 
10 minutes
Cook time: 
15 minutes
Skill level: 
Low
Serves: 
2-3

Ingredients

For the dressing:

Method

  1. Heat the olive oil in a medium saucepan over medium heat. Add the diced onion and sauté until softened.
  2. Stir in the couscous and cook for 2 minutes, allowing it to lightly toast. Season with salt, pepper, and paprika.
  3. Add the chicken stock, bring the mixture to a boil, then reduce the heat to low.
  4. Place lid on the saucepan pan and let it simmer for about 8 minutes, or until all the liquid is absorbed and the couscous is tender. Remove from heat and allow to cool slightly.
  5. To prepare the salad, in a large bowl, combine the cooked couscous with the diced capsicum, baby spinach, rocket leaves, pomegranate seeds, parsley and mint.
  6. In a small bowl, whisk all the dressing ingredients together.
  7. Pour the dressing over the couscous salad and toss ensuring everything is evenly coated with the dressing. Taste and adjust seasoning with additional salt and pepper, if needed.
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