Couscous salad

with herbs, pomegranate and salad topping

  • 20 min
  • 4 pers
Recipe by Ditte Ingemann


  • 2 ½ dl couscous
  • 3 dl boiled hot water
  • ½ bundle parsley
  • ½ bundle cilantro
  • 1 pomegranate
  • 1 pose Earth Control Salad Mix


  • 4 tbsp olive oil
  • ½ lemon, the juice from here
  • 1 grated shell from organic lemon
  • 1 tsp bumped cumin
  • salt


Put the couscous in a bowl and pour boiling water over. Film the bowl and allow to soak for approx. 10-15 minutes. Thoroughly clean and chop all the herbs. When the couscous is done, stir it with a fork so that all the small grains fall apart. Release the kernels from the pomegranate.

Whisk all the ingredients for the dressing together and taste it. Turn dressing, herbs and pomegranate seeds around in the couscous and top with salad mix before serving.

Tip! The salad fits really well with lamb - and if you have a leftover salad, then grab it in the lunch box.

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