Couscous Tabbouleh + Dried Prunes Salad

Nothing beats a great couscous salad, at least in my opinion. This recipe I put together with the help of the star ingredient, California Prunes.

This dish will take you straight to Lebanon. However, this is obviously not completely traditional but I was entirely inspired by the gorgeous countries tabbouleh, and I decided to add some extra ingredients like couscous and prunes to add a unique twist to a traditional recipe.

Pearl couscous is actually sugar and fat-free and derived from steamed balls of crushed durum wheat semolina. The dried plums are also loaded with health benefits including fiber, vitamin K & A, and potassium. I love them because I feel they add a unique flavour and texture to the salad. In Moroccan, Turkish and Lebanese cuisine you’ll find dry fruit a lot in recipes and it’s a trend that I want to bring over to more of my recipes!

The best part of this recipe? It’ll only take 10 ingredients and hardly any time. Whip it up and have a delicious, flavourful side or meal. Prepare it for yourself or to impress your friends and family!

5 reasons you’ll love this recipe:

• it’s easy
• it’s fuss free and easy to clean
• filled with flavour
• easy to grab + go
• it’s nutritious
• the whole family will love it!

What is your favourite grab and go salad? This Lentil Salad is really popular in my household!

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Israeli Couscous Tabbouleh + Prune Salad

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This salad is perfect for the spring and summer months.  A gorgeous taste of eastern Mediterranean cuisine in the comfort of your own home.  Filled with flavour, comfort and nutrients.  Great as a grab and go! Just add to a jar paired with your favourite proteins and extra veggies.  You just can't go wrong here!

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Salad

Servings 3 -4

Ingredients

  

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• 2 cups Pearl Couscous
• 3 cups vegetable stock or 3 cups water and 1 tbsp. Better Than Bouillon
• 2 cups cherry tomatoes roughly chopped or halved
• 2 cups cucumber cut into cubes or roughly chopped
• 8 California Prunes cut into bite size pieces
• 1 cup chopped green onion
• juice of one small lemon or one lime
• 4 tbsp EVOO
• season to taste
• 1/2 fresh mint finely chopped
• 1 cup parsley finely chopped

Instructions

 

• In a saucepan combine the broth, water, 1 tsp salt, bring the mixture to a boil, and stir in the couscous. Cover the pan, and let the couscous simmer for 10 minutes. Fluff the couscous with a fork and let it cool in the pan.
• In a large bowl stir together the cucumber, tomatoes, green onions, prunes, olive oil, lemon juice, and seasoning, let it sit to marry for around 10-20 minutes. Add the couscous, parsley, and mint, stir the salad well, and chill it, covered, for 1 hour.
• Garnish with fresh lemon, mint and gorgeous cucumber slices.

Notes

The salad can be made 1-2 nights in advance.

Store it in refrigerator up to 5-6 days in a tight sealed container.

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