Pearl Couscous Salad with Apples, Dates & Pomegranate

with Tahini-Calabrian Honey Base

Ingredients

Salad

• 1 package (250 g) Israeli pearl couscous, cooked and cooled to room temperature

• 2 green apples, finely chopped

• 5 Persian cucumbers, finely chopped

• 4 dates, pitted and chopped

• 1 jalapeño pepper, finely chopped (optional)

• 1 small red onion, finely chopped

• 1 bunch fresh mint leaves, finely chopped

• 1 bunch fresh parsley, finely chopped

Dressing

• 1/4 cup extra virgin olive oil

• Juice of 2 small lemons

• 2 tablespoons pomegranate molasses

• 1 teaspoon honey

• 1 tablespoon Dijon mustard

• 2 garlic cloves, minced

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 teaspoon sumac

Topping

• Handful of pomegranate seeds

• Extra chopped parsley

Base (to spread on serving plate)

• 3 tablespoons tahini

• 1 teaspoon Calabrian chili paste

• 1 teaspoon honey

• 1 tablespoon lemon juice

• 1–2 tablespoons water (to loosen)

• Pinch of salt and black pepper

Method

1. Prepare the base: In a small bowl, whisk together tahini, Calabrian chili paste, honey, lemon juice, salt, and pepper. Add water a little at a time until smooth and spreadable. Spread the mixture evenly across the bottom of your serving plate.

2. Make the salad: In a large bowl, combine couscous, apples, cucumbers, dates, jalapeño (if using), red onion, mint, and parsley.

3. Mix the dressing: In a jar or small bowl, whisk together olive oil, lemon juice, pomegranate molasses, honey, Dijon mustard, garlic, salt, black pepper, and sumac until emulsified.

4. Combine: Pour the dressing over the salad and toss well to coat.

5. Assemble: Spoon the dressed salad over the prepared tahini-Calabrian base.

6. Finish: Garnish with pomegranate seeds and a sprinkle of parsley.

7. Serve & Store: Serve immediately or refrigerate for up to 3–4 days.