Couscous with pomegranate

Earthy grain with pops of zingy fruit


This dish can be served cold or while the freshly-cooked couscous is still warm.

  • 400g couscous cooked according to box instructions
  • 1 whole pomegranate, seeds removed
  • 1 whole lemon, juice and zest
  • 50g chopped pistachio nuts
  • Small bunch of chopped coriander

Mix together the couscous, pomegranate seeds, pistachio and coriander and lemon zest.

Mix the lemon juice with a little olive oil and add to the salad. Season well.

Dr. Helen Cummins is a lifestyle editor, publisher and successful entrepreneur, who has lived and worked in Palma de Mallorca for the past 20 years. She started abcMallorca.com in 2003 which has grown into one of the island’s largest websites with over 6 million visits per annum.

Her website helencummins.com is a compilation of all the things she values since moving to the island, running hc/ Digital Media and creating an idyllic life in Son Vida with her husband Georg and daughter Eva.

Slow Luxury Living is what sits at the heart of the hc/ website, which aims to inspire people to slow down and appreciate the Mediterranean lifestyle. Alongside her editorial team, Helen handpicks businesses and places that adhere to SLOW: Sustainable, Local, Organic and made with Love.

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