Israeli Couscous Tabbouleh + Dried Prunes Salad - FoodByMaria Recipes

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Israeli Couscous Tabbouleh + Dried Prunes Salad

Last Updated:


10 minutes


10 minutes



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

  • Author: Maria Koutsogiannis
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 3-4 1x
  • Category: Salad


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!



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


  1. 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.
  2. 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.
  3. Garnish with fresh lemon, mint and gorgeous cucumber slices.


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

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

Pin the below image to save this recipe for later!

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