Pomegranate and Sun-Dried Tomato Couscous Salad

Difficulty: Medium | Makes: 4 Servings

Bright and hearty, this couscous salad is filled with both sweet and savory flavors and accompanied by rich chestnut and corn croutons - the perfect appetizer or side for any gathering.


Couscous Salad Ingredients

Roasted Chestnut and Yellow Corn Crouton Ingredients


For the Croutons

  1. Preheat an oven to 375 degrees F
  2. In a medium mixing bowl combine all dry ingredients for the yellow corn croutons (polenta, flour, salt, chestnuts, baking powder)
  3. Stir until combined, then add in the wet ingredients (egg, coconut milk, honey), mix until homogeneous
  4. Grease a 6 inch cake pan with cooking spray or oil
  5. Pour the batter into the pan and bake until golden brown, approximately 17-20 minutes
  6. Allow to cool completely, then dice into ½ cubes. Separate out on a baking pan and return it to the oven to cook until crunchy and golden, approximately 5-7 minutes
  7. Allow to cool before use

For the Salad

  1. Combine the dressing ingredients (pesto, oil, vinegar) in a medium bowl stir to combine
  2. Add all of the salad ingredients into the bowl, mix gently to combine all ingredients
  3. Season with sea salt. Salad can be served immediately or refrigerated for up to 12 hours
  4. Serve with chestnut corn croutons

In This Recipe

Fine Crystal Sea Salt

#70806 | 26.5 OZ.

Extra Virgin Olive Oil

#70632 | 33.8 FL.OZ.