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Pomegranate and Goats Cheese Salad

This pomegranate and goats cheese salad is so refreshing and tasty. Crunchy from the radish and the tomatoes, sweet and refreshing from the pomegranate seeds, filling and creamy from the goats cheese and couscous. Enjoy!
Pomegranate and Goats Cheese Salad.

This pomegranate and goats cheese salad is so easy to make and it will take you just 20 minutes to put together and cook the couscous. The pomegranate seeds and the cherry tomatoes are so refreshing and add a sweet note to the salad, whereas the goats cheese and the couscous make it quite filling and savory. For the dressing, I’m making a simple vinaigrette with honey and mustard that binds together all the ingredients perfectly.

If you haven’t tried couscous before, or don’t know what it is, allow me to explain. Couscous is made of durum wheat semolina and you can find it in two forms, either fine, in small granules or in spheres, otherwise known as pearl couscous. It’s very common in African, Moroccan and Algerian cuisine, and it’s getting very popular over the past years all over the world as it’s a great alternative to rice or pasta.

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Why you should try my recipe

  • Very easy to prepare and healthy.
  • Perfect for a quick lunch and quite filling.
  • You can find substitutions for many of the ingredients.
  • Great side dish for meat or fish.

Ingredients & How-to

The ingredients you will need for this pomegranate and goats cheese salad are: salad leaves, pomegranate seeds, goats cheese, couscous, radish, balsamic vinegar, olive oil, mustard, honey and optionally salt.

Ingredients for pomegranate and goats cheese salad.

01. I start by adding the couscous to a bowl and some hot water. I’m using the normal couscous, not the pearl or giant one. It only needs a few minutes to get ready. Make sure you add enough hot water to the bowl to cover the couscous, around one finger more on top of the couscous and then cover with some cling film and leave it to rest and cook for 10 minutes.

Adding couscous to a bowl and covering with hot water.

02. While the couscous is resting, it’s time to prepare the rest of the ingredients. I’m using 8-10 cherry tomatoes that I cut into 2-3 slices depending on the size. If you don’t have cherry tomatoes, you could also use one medium tomato and just cut it into slices.

03. I like to add one or two radishes to my pomegranate and goats cheese salad, as it really compliments the flavors and adds texture cause it’s crunchy. I just remove the stem and the root and then cut it into thin slices.

Slicing cherry tomatoes. Cutting radish into thin slices.

04. Next, I start adding all the ingredients to a salad bowl. I’m using some mixed salad leaves that only need a good wash. You could also use lettuce or any mix of green salad leaves you have in your fridge. I add the cherry tomatoes, radish slices and pomegranate seeds to the bowl. Then, I add the soft goats cheese cut into smaller pieces. If you don’t like the goats cheese or you find the smell too strong for you, you could substitute it with feta cheese.

05. When the couscous is ready, I remove the cover and there should be no water left. I add the couscous to the salad bowl and now it’s time for the dressing.

Adding all salad ingredients to a bowl. Adding the cooked couscous to the salad.

06. For the dressing, I simply mix some olive oil, balsamic vinegar, mustard, honey and a little bit of salt. I give it a good stir and then add it to the salad. I mix everything well to coat all the salad leaves and serve.

Mixing the dressing for the pomegranate and goats cheese salad.


  • You could substitute the soft goats cheese with feta cheese or a vegan one of your choice.
  • You could substitute the honey with agave or maple syrup.
  • You could use cherry tomatoes or a medium tomato.

Serving suggestions

We usually have this pomegranate and goats cheese salad as a side dish with meat or fish or as a light lunch on its own.


I don’t recommend storing the pomegranate and goats cheese salad after you’ve added the dressing, as the greens will get very soft and the couscous will absorb all the dressing. You could wash and prepare all vegetables and cook the couscous in advance. Then put everything together in a bowl and the dressing in a separate container. When ready to have the salad, just add the dressing and mix everything well.


  • What can I use instead of goats cheese? If you find the smell and taste of goats cheese too strong for your taste, then you could replace it with feta cheese.

  • How long does it take for the couscous to cook? You will only need 10 minutes to cook the couscous. Simply add it to a bowl and cover it with hot water. Cover the bowl with cling film and let it rest for 10 minutes until all the water is absorbed.

  • How long can I store the pomegranate salad in the fridge? You could store the pomegranate salad in the fridge without the dressing for 24 hours in advance. When ready to serve, simply add the dressing.

Watch the video

Pomegranate and Goats Cheese Salad

This pomegranate and goats cheese salad is refreshing and sweet from the pomegranate seeds, filling from the couscous and creamy from the goats cheese. You will only need 20 minutes to put everything together, including cooking the couscous. Perfect as a side dish for your main or as a light lunch or dinner. Enjoy!
Category: Salads Difficulty: Easy

4 servings

Prep time

10 minutes

Cooking time

Resting time


  • ⅓ cup (50gr) pomegranate seeds
  • ⅓ cup (125gr) soft goats cheese
  • ⅓ cup (65gr) couscous
  • 8-10 cherry tomatoes
  • 2 cups mixed salad leaves
  • 1-2 radishes
  • 2 tablespoons of olive oil
  • 1 teaspoon of mustard
  • 1 tablespoon of balsamic vinegar
  • 1 teaspoon of honey
  • salt


  • Add the couscous to a bowl and cover with hot water. Cover with cling film and leave it to rest for 10 minutes.
  • Wash the cherry tomatoes and cut them into half or thirds, depending on size.
  • Cut the root and stem of the radishes and then cut them into thin slices.
  • Wash the salad leaves and add them to the bowl. Add the pomegranate seeds, tomatoes and radishes.
  • Cut the goat's cheese into smaller pieces with a knife and add it to the salad bowl.
  • When the couscous is ready, remove the cling film and add it to the salad bowl. There should be no water left.
  • For the dressing, mix in a small bowl the olive oil, balsamic vinegar, honey, mustard and salt.
  • Drizzle the salad with the dressing and serve.


- You could use feta cheese instead of soft goats cheese.
- For a dairy free or vegan option, you could substitute the cheese with a vegan soft cheese of your choice.
- You could use a medium tomato if you don't have cherry tomatoes, and just cut it into slices.


You could prepare couscous and the vegetables in advance and store them in the fridge. When ready to serve the salad, put everything together into a salad bowl and drizzle with the dressing.

Nutrition Info (per serving)

Calories: 272kcal | Carbohydrates: 28g | Protein: 6g | Cholesterol: 0mg | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Fiber: 5g | Sodium: 337mg | Potassium: 375mg | Sugar: 24g

I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

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This recipe is: vegetarian, egg free, nut free,
Recipe keywords: pomegranate salad, couscous pomegranate salad, pomegranate and cheese salad, vegetarian salad recipes