Couscous Salad with Pomegranate

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	30 mins
Course	Salad
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Put the couscous in a bowl. Bring the broth to the boil briefly and mix with lemon juice. Pour the stock mixture over the couscous until it is covered and let it swell. If necessary, add a little more broth.
Drain the feta cheese and corn. Cut open the pomegranate and remove the seeds. Cut the peppers and feta cheese into small cubes.
Stir pomegranate seeds, corn, paprika and feta cheese cubes with a little olive oil into the couscous and season with salt, lemon juice and pepper.
Tastes just as good cold as it is lukewarm when the cheese is already melting a little.
Tip: Of course, you can also add other types of vegetables, such as cucumber or tomatoes, depending on what you like. For the men, grilled meat goes well with it.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.