Filed Under: boil, main-dish, Under 20 Mins

Tunisian Autumn Couscous Pomegranate Salad

A salad with a flavour reminiscent of autumn flowers

April 8th, 2012

Prep Time
5 minutes
Cook Time
40 minutes
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon sea salt
  • 1 tablespoon minced fresh basil
  • ½ cup fresh fennel, diced
  • ½ cup toasted pine nuts
  • 2 cups couscous
  • Seeds from 2 pomegranates
  • 3 dried tomatoes halves, chopped
  1. In a large mixing bowl whisk together olive oil, salt, fresh basil, fennel, and dried tomatoes. Boil 2 cups of water in a deep saucepan and add couscous to it, mix and cover firmly. Let set for a couple of minutes.

  2. When couscous is soft and has absorbed all water gently incorporate dressing with a fork. Add pomegranate seeds and again gently fold through but this time with a spoon.

  3. Allow salad to remain at room temperature for a half an hour so that flavours can blossom. Finally, toss in toasted pine nuts and enjoy.

Tunisian Autumn Couscous Pomegranate Salad
Photography by Stephen MacLeod

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