Pomegranate and Pistachio Couscous Salad with Mint Yogurt Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 15 min Cook: 10 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Pomegranate and Pistachio Couscous Salad with Mint Yogurt Dressing take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pomegranate and Pistachio Couscous Salad with Mint Yogurt Dressing?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep israeli (pearl) couscous from drying out.

Can I substitute ingredients in Pomegranate and Pistachio Couscous Salad with Mint Yogurt Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pomegranate and Pistachio Couscous Salad with Mint Yogurt Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pomegranate and Pistachio Couscous Salad with Mint Yogurt Dressing vegetarian?

Yes — this recipe is tagged vegetarian, gluten free option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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