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Pomegranates are just coming into season; the ruby red gems are visually stunning and add crunch and a burst of freshness to this delicious dish. To remove the seeds, cut in half and give the skin side of the pomegranate a good whack with a wooden spoon.

Pearl cous cous is sometimes sold as Israeli cous cous and is often found in the kosher section of your local supermarket. The divine little balls have a wonderful texture in the mouth. They are cooked al dente and remain a little bit chewy, which is delicious when paired with creamy sheep’s feta, juicy roasted red capsicum and refreshing mint.

Try this dish at your next BBQ or picnic, it works especially well with lamb!

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Pearl cous cous salad with sheep’s feta and pomegranate

Serves 4 (as a side or light lunch)


1 cup pearl cous cous

40ml olive oil

1 eschallot, finely chopped

2 cups vegetable stock

20ml pomegranate molasses

10ml water

40ml extra virgin olive oil

1⁄2 bunch mint, leaves picked whole

1⁄4 bunch flat leaf parsley, roughly chopped

2 roasted and marinated red capsicums, sliced

80g sheep’s feta

1⁄2 pomegranate, seeds removed

Salt and pepper


Place cous cous, chopped eschallot and olive oil in a pot. Fry on medium with a pinch of salt until cous cous has lightly caramelised and eschallots have softened. Add vegetable stock and simmer for approximately 15 minutes, adding som water if it gets too dry and stirring from time to time. Once cous cous has softened but is still al dente, drain and allow to cool.

For the dressing, mix extra virgin olive oil, pomegranate molasses and some water to loosen. Season well. Mix together cooled cous cous, herbs, sliced capsicum and dressing.

To finish, crumble the feta over the dish and sprinkle with pomegranate seeds.