30 Minute Meals
Tabbouleh and Couscous Salad with Dried Prunes
Prep
10 minutes
Cook
10 minutes
Yield
3 -4
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.
Nothing beats a great couscous salad, at least in my opinion. This Tabbouleh and Couscous Salad 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.
❤️ Why You’ll Love Tabbouleh and Couscous Salad
- Easy: This Tabbouleh and Couscous Salad only takes 10-minutes to prep. That’s it!
- Meal Prep: This is a great salad to meal prep to have a healthy lunch to grab on-the-go
- Healthy: This salad is healthy and full of nutritious ingredients to fuel your body
🍲 Ingredients
Pearl Couscous – 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!
Prunes – For this recipe I used prunes. Prunes add a unique texture and health benefits. Prunes are a great source of fiber and help with digestion and constipation. They are really great on their own but also thrown into salads or bowls.
👩🍳 How to Make Tabbouleh and Couscous Salad
- 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.
🗒 Variations
If you like this Tabbouleh and Couscous Salad, try one of these easy salad recipes:
🗒 Best served with
👝 How to Store Leftovers
Store leftovers in an airtight container in the fridge. This salad is great leftover, in fact, it just becomes more flavorful as it sits in the fridge. It’ll last for about 4 days.
🤔 Common Questions
I love tabbouleh because it’s so flavorful and refreshing. It’s full of a herby, lemon flavor and it’s such a perfect recipe for summer.
Couscous has more protein than rice but brown rice does have more nutrients such as selnium, and manganese.
Tabbouleh and Couscous Salad with Prunes
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
Pin the below image to save this recipe for later!
