The Couscous Salad You Didn’t Know You Needed
This vibrant couscous salad with fennel, pomegranate, and a sweet-savory twist is packed with flavor, fiber, and make-ahead magic—perfect for any season.
Let’s talk about that bag of prunes in your pantry. You bought it with the best intentions—maybe after reading something about gut health or needing a better snack for long afternoons. But now those California Prunes are just… hanging out, waiting for their moment. Well, this is it. Introducing your new go-to side dish, lunch hero, and potluck flex: Sunshine Couscous Salad (with your favorite secret ingredient).
A Sweet & Savory Surprise
California Prunes are naturally sweet with rich, caramel-like depth. They don’t overpower a dish, they elevate it.
In this couscous salad, prunes provide a chewy contrast to crunchy fennel and juicy pomegranate. A hit of cumin and dried mint keeps things grounded in warm, Mediterranean vibes, and a simple lemon-olive oil dressing ties it all together. It’s colorful, textural and craveable. And best of all? It actually tastes better the next day. (Meal preppers, rejoice.)
Why This Salad Works
This isn’t just a pretty plate; there’s some serious nutrition cred behind it, too. California Prunes are rich in dietary fiber (great for digestion) and nutrients like potassium, vitamin K, and magnesium, all of which support bone health. In fact, studies have shown that eating just 5–6 prunes a day can help prevent bone loss. Not bad for something that also tastes like candy, right?
Combine that with the plant-based protein from couscous, the antioxidants in pomegranate, and the gut-friendly fiber in fennel, and you’ve got yourself a salad with superpowers.
Sunshine Couscous Salad
Equipment
- Large mixing bowl
Ingredients
- 1 cup couscous
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp ground cumin
- 1 tsp dried mint
- 2 1/3 cups hot vegetable stock or water with bouillon
- 1 small fennel bulb finely diced
- 1 cup California Prunes roughly chopped, about 5 oz
- Juice of 1 lemon about 2 tablespoons
- 2 TBSP olive oil
- 1 pomegranate seeds only
- 1 handful fresh mint leaves chopped or torn
Instructions
- In a large mixing bowl, combine couscous with salt, pepper, cumin, and dried mint.
- Pour the hot vegetable stock over the couscous, cover the bowl, and let it sit for 20–30 minutes until the couscous is fluffy and the liquid absorbed.
- While the couscous is soaking, finely dice the fennel and roughly chop the prunes.
- Fluff the couscous with a fork, then stir in the fennel and prunes.
- In a small bowl, whisk together the lemon juice and olive oil. Pour over the couscous mixture and toss to combine.
- Spoon onto a large serving platter and top with pomegranate seeds and fresh mint.
Notes
Nutrition
Craving more salad inspo?
A Zesty Citrus, Kiwi and Walnut Salad
Bright, refreshing, and bursting with flavor, this salad pairs juicy citrus and sweet kiwi with crunchy walnuts and naturally sweet California Prunes. A simple vinaigrette ties it all together for a vibrant dish that’s as nourishing as it is delicious.