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Lemon Couscous Salad with Pomegranate and Mint

This couscous salad is fresh and flavourful. Topped with a homemade honey lemon dressing, it makes the perfect healthy side dish or light lunch.
Course Side Dish
Cuisine Mediterranean
Keyword couscous salad, healthy salads, lemon couscous, side salads
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6
Author Chrissie Baker


  • 2 cups whole wheat couscous
  • 2 1/2 cups water
  • 2 tbsp lemon juice (juice of 1/2 large lemon)
  • 1 tbsp lemon zest (zest of 1 large lemon)
  • 3/4 cup pomegranate arils (arils from 1 pomegranate)
  • 1 cucumber chopped
  • handful of chopped fresh mint

for the dressing:

  • 2 tbsp honey or other vegan substitute
  • 2 tbsp lemon juice (juice of 1/2 large lemon)
  • 2 tbsp olive oil
  • 1/4 tsp salt
  • lemon wedges for serving


  • Add the water to a medium-sized pot over high heat. Once it reaches a boil, turn off the heat and add the couscous and lemon juice. Stir with a fork to make sure all the couscous is moistened, cover the pot with a lid and let it sit for 5 minutes. Fluff with a fork and set the lemon couscous aside to cool to room temperature.
  • Chop the cucumber and the mint and set aside.
  • Add the honey, lemon juice, olive oil and salt to a mason jar and shake until it comes together.
  • Once the couscous has cooled, add it to a large bowl along with the cucumber, the pomegranate arils, the chopped mint and the lemon zest.
  • Pour the dressing over the top and toss well to coat. Serve the salad immediately with some lemon wedges on the side, or refrigerate for a few hours and serve cold.