Pomegranates are bursting with flavour and nutrients!
Here’s a little nutrition tidbit for you: Pomegranates are rich in a phytochemical called ellagic acid which has been shown to act as an antioxidant and to fight cancer in the digestive tract. This nutrient also helps prevent cancer cells from multiplying!
Read more about pomegranates and get our Arugula Pomegranate Salad recipe here.
This vegan Pomegranate Couscous Salad recipe was inspired by Chef Sammy Marsh’s Couscous Salad he created for POM Wonderful. I modified the recipe by switching out the refined couscous for higher fibre whole wheat couscous. I also reduced the olive oil from 1/2 cup down to 2 tablespoons and increased the amount of vegetables. And for you cilantro-haters out there, you can use parsley instead if you like (phew)!
You can sprinkle on some nuts, seeds or chickpeas for some extra protein for a balanced vegan meal. This salad works great as a side dish for your vegetarian proteins, fish or chicken too.
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| Servings | Prep Time |
| 6 | 5 minutes |
| Passive Time |
| 10 minutes |
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- 2 cups pomegranate arils (from POM Wonderful Pomegranates or 2 cups of POM POMS Fresh Arils)
- 1 1/2 cups whole wheat couscous
- 2 tbsp extra virgin olive oil
- 1 cup cilantro or parsley, roughly chopped
- 3/4 cup dried cranberries
- 3 tbsp lemon juice
- Place couscous in a bowl with 1½ cups of hot water. Cover bowl with plastic wrap and let set for 10 minutes.
- Add the olive oil and toss gently.
- Add vegetables and cilantro or parsley; mix to combine.
- Add cranberries, arils and lemon juice; salt and pepper to taste.
- Gently toss and enjoy!
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