Salads and Greens
Israeli 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!
FoodByMaria loves you!
Israeli Couscous Tabbouleh + Prune Salad
- 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
- 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.
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