Valleybrink Road | Recipes | Couscous Salad with Persimmon and Pomegranate | Serves 2 as an entree 2 cups cooked couscous 1 persimmon, diced 1/2 cup pomegranate seeds 2 tablespoons chives, minced 2 tablespoons italian parsley, chopped 2 tablespoons dill, chopped (you could also use mint if you prefer that) 2.

Please wait (up to a minute) while we process your order.

Thank you.

close
Join Valleybrink Road
Join Now
Login to Valleybrink Road
Forgot your Password?
Login
Forgot Password
You will receive an email from us shortly. Click the link to set a new password.
submit
Reset Password
Success! Your password has been reset
submit
User Settings
submit
Email Required
Before you continue browsing the site we need your email
submit
Couscous Salad with Persimmon and Pomegranate
Steps
1
2
3
4
Description

Produce is starting to change at the farmers market and this is a perfect salad to showcase some of my fall favorites like persimmons and pomegranates. I topped it with Cypress Grove goat cheese but it would be equally delicious without the dairy. Enjoy!

Get Started
Step 1

A basic recipe for cooking couscous is 1 cup couscous to 1 1/2 cups 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 2 cups so make sure you measure out the couscous for the salad. 

Next Step
2
Step 2

Place the persimmon, pomegranate, herbs, pinenuts, radish, lemon juice, and lemon zest in a mixing bowl. 

Next Step
3
Step 3

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. 

Next Step
4
Step 4

Finish with goat cheese if you like and enjoy!

Done!
Share this recipe
Ingredients
  |  
Shopping List
  |  

Serves 2 as an entree

  • 2 cups cooked couscous
  • 1 persimmon, diced
  • 1/2 cup pomegranate seeds
  • 2 tablespoons chives,  minced
  • 2 tablespoons italian parsley, chopped
  • 2 tablespoons dill, chopped (you could also use mint if you prefer that)
  • 2 tablespoons toasted pinenuts
  • 1 radish, cut into 1/2 inch batons (I used a rainbow radish)
  • Zest and juice from 1/2 lemon
  • sherry vinegar
  • high quality olive oil
  • black pepper
  • sea salt
  • goat cheese (optional)