Couscous Salad with Persimmon and Pomegranate


Couscous Salad with Persimmon and Pomegranate



Serves 2 as an entree

  • 2 C cooked couscous
  • 1 persimmon, diced
  • 1/2 C pomegranate seeds
  • 2 tbsp chives,  minced
  • 2 tbsp Italian parsley, chopped
  • 2 tbsp dill, chopped (you could also use mint if you prefer)
  • 2 tbsp toasted pinenuts
  • 1 radish, cut into 1/2-inch batons
  • Zest and juice from 1/2 lemon
  • Sherry vinegar
  • High-quality olive oil
  • Black pepper
  • Sea salt
  • Goat cheese (optional)


A basic recipe for cooking couscous is 1 C couscous to 1 1/2 C water. Bring the water to a boil in a small pot and then add the couscous. Stir with a fork, turn off the heat, and cover. Cook for 5 minutes, and then fluff with a fork. It will make more than needed, so make sure you measure out the couscous for the salad.

Place the persimmon, pomegranate, herbs, pine nuts, radish, lemon juice, and lemon zest in a mixing bowl. Add the couscous, a good glug of olive oil, a splash of sherry vinegar, a pinch of sea salt, and some black pepper. Stir to combine. Taste. Continue adding the above ingredients until the salad is seasoned to your liking. Finish with goat cheese if you like. 

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