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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

Description

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!


Ingredients

Scale

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

  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.

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.