Couscous and Pomegranate Salad

Total Time
Prep 10 mins
Cook 10 mins

North African version of couscous salad. Posted for ZWT6.

Ingredients Nutrition


  1. Place the couscous in a large mixing bowl. Add olive oil, vinegar, harrisa, and lemon juice. Stir.
  2. Pour boiling water over the couscous until just covered. Stir. If couscous looks dry add more water. Cover bowl and let sit 6 minutes.
  3. 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.
  4. Add green pepper and pomegranate seeds.


Most Helpful

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.

evelyn/athens June 13, 2010

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.

Diana Johnson || November 02, 2016

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~

LifeIsGood June 18, 2010

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