Couscous with Pomegranate, Mint and Pine Nuts

Cyndy Hinton


Take the pomegranate and score it in quarters just through the skin. Take a sharp knife to the top of the pomegranate and it will pop open. Take each quarter and turn upside down in the palm of your hand over a bowl. Hit the back of the pomegranate with a wooden spoon and the seeds will pop out.

★★★★★ 2 votes
35 Min
10 Min


2 Tbsp
extra-virgin olive oil
3 Tbsp
red wine vinegar
1/2 tsp
sea salt
1/2 c
diced fresh fennel
1 Tbsp
minced fresh mint
1/3 c
toasted pine nuts
3 c
cooked Israeli or whole wheat couscous
from 1 pomegranate

How to Make Couscous with Pomegranate, Mint and Pine Nuts


  • 1In a large mixing bowl whisk together olive oil, vinegar, salt, fennel, fresh mint and pine nuts.
  • 2Add couscous and gently incorporate dressing with couscous with a fork.
  • 3Add pomegranate seeds and fold gently with a spoon.
  • 4Allow salad to remain at room temperature for 30 minutes so that the flavors can blossom.

Printable Recipe Card

About Couscous with Pomegranate, Mint and Pine Nuts

Course/Dish: Pasta Sides, Fruit Sides
Other Tag: Quick & Easy