Couscous Salad


  • 1/3 cup couscous
  • 1 bell pepper
  • 1 pomegranate, seeded
  • ½ can chickpeas
  • ½ red onion
  • Bocconcini cheese (to taste)
  • 1/3 cup feta cheese
  • 2 tbsp flaked almonds
  • 1 handful spinach, chopped
  • ¼ cup Adoro Pomegranate Balsamic Vinegar



  1. Prepare couscous. Add 1/3 cup to a bowl, and fill with boiling water until the grains are covered with about an inch. Leave soak for a few minutes. When all water has been absorbed, taste test to make sure grains are soft.
  2. Finely dice 1 pepper and ½ red onion and add to salad bowl.
  3. Add pomegranate seeds, chickpeas, bocconcini cheese, feta cheese and flaked almonds. Ideally let couscous reach room temperature before adding to salad.
  4. Drizzle Adoro Pomegranate Balsamic Vinegar over top and enjoy!


Servings: 2