Pomegranate, eggplant and pearl couscous salad
This pomegranate, eggplant and pearl couscous salad is a perfect autumn lunch when the pomegranates and walnuts are in season.
Recipe pomegranate, eggplant and pearl couscous salad
Ingredients
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Made by Véronique
Published at 2018-11-13, this recipe is for 4 persons and takes 35 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-07-19
Preparation - 25 minutes
Fill a medium-sized pan with water and salt, or use a stock cube instead of salt. Cook the couscous for about 10 minutes. Drain it and drizzle with olive oil to prevent it from sticking too much and let it cool off a bit.
Meanwhile divide the eggplant into strips, you can use a knife or kitchen cutting machine to do this. Heat a grill pan on high heat, drizzle the eggplant slices with some olive oil and grill them shortly on both sides.
Grill them until a grilling pattern is visible, the exact time depends on the thickness of the slices. Season the grilled eggplant slices immediately with pepper and salt.
Peel and finely chop the red onion. Coarsely chop the walnuts and parsley. Peel and finely grate the ginger root.
Finishing the pomegranate, eggplant and pearl couscous salad - 10 minutes
Tap on the halved pomegranates to release the seeds. Combine with walnuts, ginger, parsley, red onion and pearl couscous.
Divide the grilled eggplant slices into pieces and add them to the salad. Season with pepper and salt, enjoy!
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