Israeli Couscous with pomegranate, mint and feta

I made this salad for Christmas, and was pleasantly surprised at how Christmasy it looked. I had just kind of thought it up based on the combination of flavours and not really thought about the colors, so that was a bonus.


This salad could also easily be made with quinoa or even rice as a gluten-free salad, and as with all my salad ideas every other ingredient is as flexible as you want it to be. 🙂 But this is what I did and it was tasty sweet.

1 1/2 cups Israeli couscous cooked with a little salt
1 pomegranate
1/2-1 red onion – finely sliced
big handful of fresh mint – roughly chopped
big handful of fresh italian parsley – roughly chopped
2 oranges – segmented and white pith removed
1 block of feta – diced
1/2 cups slivered almonds
salt and pepper
1 lemon
extra virgin olive oil

Cook the Israeli couscous, just like pasta in salted water until tender. Drain through a sieve and rinse with cold water.
Pull apart the pomegranate and put all the little gems into a big bowl, add all the other ingredients and lastly the couscous. Squeeze over the juice of the lemon, drizzle over a few good tablespoons of olive oil and stir it all up. Season to taste with salt and pepper and more lemon juice as needed.




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