Couscous Tabbouleh Salad
🌿 Experience the perfect fusion of traditional and modern with this couscous tabbouleh salad, featuring pearl couscous, fresh herbs, and sweet California Prunes - ready in just 10 minutes!
Servings 3 -4
Ingredients
- 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.
