Israeli couscous salad with pomegranate


300 g Israeli couscous (available in larger supermarkets or speciality Arab shops)
1 apple
1 pomegranate
goat cheese
½ vegetable stock cube
1 clove of garlic
1 bunch spring onions
1 bag chard (salad)
parsley and/or mint
if desired, a dressing made from 1 tbsp. olive oil, a splash of lemon juice, and a pinch of cumin

Israeli couscous, also known as pearl couscous, is eaten a lot in the Middle East. It is a slightly larger variant of regular couscous, with lovely, round granules. This is one of those dinners that makes a great lunch the next day. So go ahead and make a potful!”


  • 1
    Cook the Israeli couscous in a large amount of boiling water with the stock cube for 12-14 minutes. While that is cooking, slice up the apple and spring onions.
  • 2
    Remove the pips from the pomegranate (see how to do this here). Sauté the spring onion and garlic briefly.
  • 3
    Once the couscous is ready, allow to cool down slightly. Then mix the fruit and vegetables into the couscous, and sprinkle cheese and herbs over the top.
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