Couscous and Pomegranate Salad
"North African version of couscous salad. Posted for ZWT6."
photo by DianaEatingRichly
- Ready In:
- 20mins
- Ingredients:
- 9
- Yields:
-
2 cups
- Serves:
- 2
ingredients
- 1 cup couscous
- boiling water
- 1 tablespoon olive oil
- 2 teaspoons sherry wine vinegar
- 1⁄2 teaspoon harissa
- 1 teaspoon lemon juice
- 1 cup dried apricot, diced
- 2 -3 cups pomegranate seeds (from 1 pomegranate)
- 1 green pepper, diced
directions
- Place the couscous in a large mixing bowl. Add olive oil, vinegar, harrisa, and lemon juice. Stir.
- Pour boiling water over the couscous until just covered. Stir. If couscous looks dry add more water. Cover bowl and let sit 6 minutes.
- Use a fork to fluff the couscous. If the couscous is too dry or too hard, add more water, cover and let sit another few minutes.
- Add green pepper and pomegranate seeds.
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Reviews
-
Loved this. It tasted as beautifully as it looked. The harissa gave it a nice spark cooled down by the bursts of sweet/sour from the pomegranate. Delicious. Thanks. -
Delicious and beautiful! I didn't want to hunt down harissa for just one recipe so I made a similar paste with sriracha, cumin, garlic powder, caraway and coriander. Great spark of heat with the sweet apricots and tart pomegranate seeds.
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When pomegranate is in season (or when I can get the pomegranate seeds at Trader Joes!), I will make put this into the cooking rotation. I loved the combination of apricots and pomegranate! I also enjoyed the zing of spice that the harissa offered. ~Made for Zee Zesties on the ZWT6~ -
This is a very nice salad, and it would go with almost anything so pretty like jewels on a plate. I had mine with fish, just plain fish, so as to taste the salad, and it had a very nice picante flavour, not to hot. I guessed that the apricots, should be added at the same time as the peppers and pomegranate. Thank you for posting. Made for ZWT#6 2010. -
DH and I really enjoyed this delicious salad. The recipe was cut in half and still produced 3 side dish servings. The pomegranate was one that I had frozen when in season. The seeds were reduced by abut half and it worked well for us. Made for *ZWT6*
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RECIPE SUBMITTED BY
<p>I live in Alaska. I'm always trying to find new recipes and I enjoy sharing my own wild and crazy food experiments with others. My current passion is my rice cooker, which I love; I wish I had more recipes for it.</p>
