Pomegranate and Pistachio Couscous Salad with Mint Yogurt Dressing

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

A refreshing Mediterranean-inspired salad mixing fluffy couscous with crunchy pistachios, juicy pomegranate seeds, and a tangy mint yogurt dressing. This Mediterranean-inspired salad recipe (vegetarian, gluten free option), ready in about 25 minutes, pairs Israeli (pearl) couscous, water, olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup Israeli (pearl) couscous
• 1 1/4 cups water
• 2 tbsp olive oil
• 1 cup pomegranate seeds
• 1/2 cup pistachios, shelled and roughly chopped
• 1/4 cup fresh mint leaves, chopped
• 1/2 cup plain Greek yogurt
• 2 tbsp lemon juice
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Bring 1 1/4 cups water to a boil in a medium saucepan. Add 1 cup Israeli couscous, stir, reduce heat to low, cover, and simmer for 8-10 minutes until couscous is tender and water is absorbed. Fluff with a fork and transfer to a large bowl to cool.
2. Step 2: In a small bowl, whisk together 1/2 cup plain Greek yogurt, 2 tbsp lemon juice, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and creamy.
3. Step 3: Once the couscous has cooled to room temperature, fold in 1 cup pomegranate seeds, 1/2 cup roughly chopped pistachios, and 1/4 cup chopped fresh mint leaves.
4. Step 4: Drizzle the mint yogurt dressing over the couscous salad and toss gently to combine. Serve chilled or at room temperature.