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By plantbaes
Couscous Pomegranate Salad
6 steps
Prep:15minCook:25min
A nourishing salad combining fiber and iron-rich ingredients with a tangy tahini yogurt sauce. Perfect for a nutritious meal with bold flavors.
Updated at: Mon, 03 Mar 2025 00:35:03 GMT
Nutrition balance score
Great
Glycemic Index
49
Low
Glycemic Load
55
High
Nutrition per serving
Calories622.7 kcal (31%)
Total Fat15 g (21%)
Carbs106.2 g (41%)
Sugars24.9 g (28%)
Protein24.3 g (49%)
Sodium335.5 mg (17%)
Fiber20.2 g (72%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings

1 ½ cupschickpeas
cooked

2 tspharissa paste

2 cupsbutternut squash
peeled and chopped

½ tspground cumin

½ tspsmoked paprika

1 tspolive oil

⅓ cupdry wholemeal pearl couscous

¼ tspground turmeric

1 dashblack pepper
freshly cracked

1 dashsea salt flakes

2 cupsmesclun salad

1cucumbers
finely diced

2 Tbspraisins

¼ cupfresh mint
finely chopped

¼ cuppomegranate

2 Tbspchopped pistachios

1 Tbsptahini
hulled

3garlic cloves
skin on

1lemon

½ cupdairy-free yogurt
I used soy

1 Tbspmaple syrup
optional
Instructions
Step 1
Preheat the oven to 360 °F.
Step 2
Coat the chickpeas with the harissa paste. Combine the butternut squash with the olive oil, smoked paprika, and cumin. Spread both on a baking tray and bake on the upper rack for 20 to 25 minutes until the chickpeas are crispy.
Step 3
Cut the bottom hard part of the garlic cloves while keeping the skin on (this will prevent them from burning), and chop the lemon in half. Add the garlic and lemons (face down) to a baking tray. Cook on the middle rack of the oven for 15 minutes. Allow it to cool down slightly, then remove the garlic peel (it should peel off easily with your hands). Then, squeeze out the lemon juice and flesh.
Step 4
In the meantime, prepare the couscous: In a small saucepan, combine the pearl couscous, turmeric, black pepper, and salt. Cook according to the couscous packet instructions. Once cooked, rinse under cold water to prevent sticking.
Step 5
Prepare the whipped tahini sauce: in a small blender attachment, add the tahini, yogurt, garlic, and roasted lemon juice and flesh. Blend until smooth. Taste and adjust with maple syrup if using. Alternatively, if you do not have a blender, smash the garlic with a fork and whisk in the tahini, lemon juice, and yogurt.
Step 6
In a large salad bowl, combine the mesclun, cucumber, raisins, roasted butternut squash, and chickpeas. Top with pomegranate, pistachios, and mint, and drizzle the tahini dressing. Adjust salt to taste and enjoy!
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