Pomegranate and Goats Cheese Salad

This pomegranate and goats cheese salad is so easy to make and it will take you just 20 minutes to put together and cook the couscous. The pomegranate seeds and the cherry tomatoes are so refreshing and add a sweet note to the salad, whereas the goats cheese and the couscous make it quite filling and savory. For the dressing, I’m making a simple vinaigrette with honey and mustard that binds together all the ingredients perfectly.

If you haven’t tried couscous before, or don’t know what it is, allow me to explain. Couscous is made of durum wheat semolina and you can find it in two forms, either fine, in small granules or in spheres, otherwise known as pearl couscous. It’s very common in African, Moroccan and Algerian cuisine, and it’s getting very popular over the past years all over the world as it’s a great alternative to rice or pasta.

Why you should try my recipe

• Very easy to prepare and healthy.
• Perfect for a quick lunch and quite filling.
• You can find substitutions for many of the ingredients.
• Great side dish for meat or fish.

Ingredients & How-to

The ingredients you will need for this pomegranate and goats cheese salad are: salad leaves, pomegranate seeds, goats cheese, couscous, radish, balsamic vinegar, olive oil, mustard, honey and optionally salt.

01. I start by adding the couscous to a bowl and some hot water. I’m using the normal couscous, not the pearl or giant one. It only needs a few minutes to get ready. Make sure you add enough hot water to the bowl to cover the couscous, around one finger more on top of the couscous and then cover with some cling film and leave it to rest and cook for 10 minutes.

02. While the couscous is resting, it’s time to prepare the rest of the ingredients. I’m using 8-10 cherry tomatoes that I cut into 2-3 slices depending on the size. If you don’t have cherry tomatoes, you could also use one medium tomato and just cut it into slices.

03. I like to add one or two radishes to my pomegranate and goats cheese salad, as it really compliments the flavors and adds texture cause it’s crunchy. I just remove the stem and the root and then cut it into thin slices.

04. Next, I start adding all the ingredients to a salad bowl. I’m using some mixed salad leaves that only need a good wash. You could also use lettuce or any mix of green salad leaves you have in your fridge. I add the cherry tomatoes, radish slices and pomegranate seeds to the bowl. Then, I add the soft goats cheese cut into smaller pieces. If you don’t like the goats cheese or you find the smell too strong for you, you could substitute it with feta cheese.

05. When the couscous is ready, I remove the cover and there should be no water left. I add the couscous to the salad bowl and now it’s time for the dressing.

06. For the dressing, I simply mix some olive oil, balsamic vinegar, mustard, honey and a little bit of salt. I give it a good stir and then add it to the salad. I mix everything well to coat all the salad leaves and serve.

Substitutions

• You could substitute the soft goats cheese with feta cheese or a vegan one of your choice.
• You could substitute the honey with agave or maple syrup.
• You could use cherry tomatoes or a medium tomato.

Serving suggestions

We usually have this pomegranate and goats cheese salad as a side dish with meat or fish or as a light lunch on its own.

Storage

I don’t recommend storing the pomegranate and goats cheese salad after you’ve added the dressing, as the greens will get very soft and the couscous will absorb all the dressing. You could wash and prepare all vegetables and cook the couscous in advance. Then put everything together in a bowl and the dressing in a separate container. When ready to have the salad, just add the dressing and mix everything well.

FAQ

• What can I use instead of goats cheese? If you find the smell and taste of goats cheese too strong for your taste, then you could replace it with feta cheese.

• How long does it take for the couscous to cook? You will only need 10 minutes to cook the couscous. Simply add it to a bowl and cover it with hot water. Cover the bowl with cling film and let it rest for 10 minutes until all the water is absorbed.

• How long can I store the pomegranate salad in the fridge? You could store the pomegranate salad in the fridge without the dressing for 24 hours in advance. When ready to serve, simply add the dressing.