Couscous salad with pomegranate and feta

Video Couscous Salad with Pomegranate and Feta The Couscous Salad with Pomegranate, Feta, Chickpeas and Greens is a colorful and hearty side dish, or a main snack. This vibrant dish is full of attention-grabbing textures and flavors, and the salad that follows is an absolute joy to eat. I really like a wonderfully tasty salad. Pasta cereals make a great difference to typical salad carbs like pasta, while also filling up the dish. This can be a nice, quick recipe for weekly meal prep. I usually make several portions of this recipe for weekday lunches. Read: Couscous Salad with Pomegranate and feta Learn more about it in privacy.

The essentials for the stewed noodle salad with pomegranate

Couscous: It is the main element in the dish. If you’re not a fan, this recipe can also be made with bulgur, quinoa, or barley! Couscous can be very simple to arrange, and is complete when you are finished cutting the opposite greens.Green bean: My favorite legume, and an important source of vegetarian protein. Chickpeas pair very well with casseroles, and I really like the feel it gives to the dish. Chickpeas also make sure that the salad will fill you up and add a feeling of fullness.Pomegranate: I really like these little, crunchy gems! They bring a lot to the dish when it comes to sweetness and texture.Feta Cheese: Personally, I like the feta cheese in this dish, however it can be omitted for a vegan, dairy-free salad. I agree with feta’s creaminess and saltiness, and think it compliments the opposite flavors nicely.Purple Onion: Options are available, however are a welcome addition to the dish.Chili: Includes some color, crunch, and fiber.Broken almonds: Provide some nutritious fat to the dish. Read more: Sweet and sour chicken saladSpinach: Want some greens! Will be substituted for another low-leaf spinach which is my own favorite.

How can you make this salad?

First, we have to make 150 g of cooked couscous. Place about 75 g of raw couscous in a bowl. Use a kettle or pot to boil water, and put boiling water in a bowl, then add some thick water. Let the crocodile soak for 5-10 minutes until the water is absorbed and the seeds are soft. If the couscous seeds are not soft enough, you can add a little boiling water. Then, transfer the cooked stew to a salad bowl, add the rinsed and drained chickpeas, diced onion and peppers, diced seeds, shredded or chopped spinach, and diced almonds. Add shredded feta if using, or omit the feta if you want a dairy-free salad. Use a spoon to mix all ingredients before serving. Couscous Salad with Pomegranate will also look good with a predominantly pomegranate sauce.

What to eat with this salad?

I really enjoy serving this salad as a light lunch main course, however, you can also enjoy this salad as a side dish alongside your favorite dishes. I feel that the taste of this pasta salad with pomegranate goes well with Greek turkey burgers, balsamic maple-glazed salmon, trout, prosciutto-wrapped cod, apricot hen, marinated hen or hen lemon.

More amazing salad recipes

• Orzo salad with spinach, feta and lemon
• Kale salad with apples and cranberries + tahini sốt
• Tuna bulgur salad with chickpeas
• Mediterranean green bean salad
• Mussels and mango salad

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