POM Couscous Salad

by Chef Sammy Marshi

Total Prep Time

30 - 45 mins



Degree of Difficulty



2 cups arils from POM Wonderful Pomegranates
(or 2 cups POM POMS Fresh Arils)
1½ cups Israeli couscous
½ cup extra-virgin olive oil
½ cup red pepper, diced
½ cup yellow pepper, diced
¼ cup red onion, diced1 cup cilantro, rough chopped
¾ cup dried cranberries
3 tablespoons freshly squeezed lemon juice
salt and pepper to taste

1 cup Israeli feta cheese
½ cup sunflower seeds


Prepare fresh pomegranate arils, if necessary.*
Place couscous in a bowl with 1½ cups of hot water. Cover bowl with plastic wrap and let set for 10 minutes. Strain excess water from couscous, if necessary. Add the olive oil and toss gently. Add vegetables and cilantro; mix to combine. Add cranberries, arils and lemon juice; salt and pepper to taste. Gently toss and garnish with crumbled feta and sunflower seeds.

*To prepare fresh arils, score 2–3 large POM Wonderful Pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 2 cups of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)


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