Dinner

Pomegranate Brisket with Giant Couscous and Pomegranate Seeds Recipe

ByLuna Ryder January 5, 2026January 5, 2026

Introduction

This pomegranate brisket is a beautifully flavorful and tender roast that combines the rich taste of slow-cooked beef with a tangy, spiced marinade. Finished with fresh pomegranate seeds and served alongside giant couscous, it makes for a vibrant and satisfying meal perfect for any occasion.

A large white oval plate holds a dark brown slow-cooked meat roast that is partially shredded on one side, showing tender fibrous texture. The meat is topped with glossy caramelized sliced red onions and scattered bright red pomegranate seeds, with some juice pooling slightly on the plate. A silver fork and knife with a wooden handle rest on the plate’s edge. To the right, there is a white round bowl filled with a textured light beige couscous salad mixed with green cucumber slices, fresh green parsley leaves, and sprinkled with red chili flakes and lemon zest. A small white round bowl filled with pomegranate seeds sits above the roast plate. Everything is set on a white marbled surface with a soft green cloth under the roast plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Beef brisket (if rolled, unroll it)
Red onions, finely sliced
½ pomegranate, seeds only
Cooked giant couscous tossed with 10g coriander leaves, a little urfa chilli, sliced cucumber, and lemon zest (optional), to serve
120ml pomegranate molasses
60ml olive oil
2 tsp ras el hanout
4 garlic cloves, finely chopped
1 tsp urfa chilli flakes

Instructions

Step 1: Mix the marinade ingredients—pomegranate molasses, olive oil, ras el hanout, garlic, urfa chilli flakes, and ¾ tsp fine salt—in a small bowl. Place the beef brisket in a large, ovenproof dish.
Step 2: Pour half the marinade over the beef and spread it evenly. Turn the brisket over and coat the other side with the remaining marinade. Cover and chill overnight to allow the flavors to develop.
Step 3: Remove the meat from the fridge up to 1 hour before cooking to bring it to room temperature (or 30 minutes if it’s a hot day). Preheat the oven to 240°C/220°C fan/gas 9.
Step 4: Turn the meat in the marinade to ensure it’s well coated, keeping the fatty layer on top. Spread half the sliced onions underneath the brisket and the rest over the top. Cover the dish loosely with foil.
Step 5: Roast the brisket for 15 minutes at 240°C, then reduce the oven to 170°C/150°C fan/gas 3 and cook for 2 hours 30 minutes to 3 hours. Check tenderness by inserting a fork—it should slide in easily and the meat should flake. If not tender, continue cooking for another 30 minutes.
Step 6: Rest the brisket for 15 minutes while still covered with foil. Transfer to a board, garnish with pomegranate seeds, and serve.
Step 7: Serve with the giant couscous salad or shred the brisket with two forks, spoon over some of the pomegranate sauce, and enjoy with pitta bread and your favorite dips.

Tips & Variations

For extra depth, marinate the brisket for up to 24 hours if time allows.
Substitute ras el hanout with your favorite spice blend if unavailable, such as a mix of cumin, coriander, and cinnamon.
Add a splash of freshly squeezed lemon juice to the couscous salad for a brighter flavor.

Storage

Store any leftover brisket in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to avoid drying out the meat. The brisket also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A white oval plate holds a slow-cooked piece of dark brown meat with a tender, shredded section at the bottom right. The meat is topped with glossy, deep reddish-brown caramelized onions and scattered bright red pomegranate seeds all over. On the right side of the plate, a silver fork rests next to a large knife with a wooden handle. The plate sits on a soft green cloth on a white marbled surface. Above and to the right of the meat plate, a small white bowl is filled with loose pomegranate seeds, and a larger white plate contains a colorful salad of light brown grains, chopped green celery, fresh parsley leaves, and sprinkled red spices and lemon zest. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of meat for this recipe?

While brisket is ideal for slow roasting and developing tenderness, you can try a similar cut like chuck roast. Keep in mind cooking times may vary slightly.

What if I don’t have pomegranate molasses?

You can substitute with a mixture of pomegranate juice reduced to a syrupy consistency, or use a combination of tamarind paste and honey for a similar tangy sweetness.