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Ina Garten Curried Couscous

Ina Garten Curried Couscous recipe
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This salad features a base of fresh greens like arugula or mixed baby lettuces, tossed with ruby-red pomegranate seeds, toasted nuts, crumbled cheese (such as feta or goat cheese), and finished with a homemade vinaigrette. Ina’s version emphasizes quality ingredients and simple preparation—bringing out the natural sweetness and crunch of each component.

Ingredients

Scale

For the salad:

  • 5–6 cups mixed greens (arugula, baby spinach, or spring mix)

  • ½ cup pomegranate seeds

  • ¼ cup crumbled feta or goat cheese

  • ¼ cup toasted walnuts or pecans

  • Optional: thinly sliced red onion or apple slices

For the vinaigrette:

  • 2 tablespoons freshly squeezed lemon juice

  • 1 teaspoon Dijon mustard

  • 1 teaspoon honey or maple syrup

  • ¼ teaspoon kosher salt

  • ⅛ teaspoon black pepper

  • ¼ cup good olive oil

Instructions

Step 1: Make the vinaigrette

In a small bowl or jar, whisk together lemon juice, Dijon mustard, honey, salt, and pepper. Slowly drizzle in the olive oil while whisking to emulsify. Set aside.

Step 2: Toast the nuts

In a dry skillet over medium heat, toast the walnuts or pecans for 2–3 minutes, stirring frequently, until golden and fragrant. Let cool.

Step 3: Assemble the salad

In a large salad bowl, combine the greens, pomegranate seeds, crumbled cheese, and toasted nuts. If using, add thinly sliced red onion or apple for extra flavor.

Step 4: Dress and toss

Drizzle the vinaigrette over the salad just before serving. Toss gently to coat the ingredients evenly. Serve immediately.

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