Sunshine Couscous Salad
This vibrant couscous salad is a Mediterranean-inspired celebration of texture and flavor, made even better with the naturally sweet depth of California Prunes. The prunes pair beautifully with the crunchy fennel, tangy lemon, and juicy bursts of pomegranate, making every bite a bold yet balanced adventure. It's easy enough for a weeknight, fancy enough for a dinner party, and healthy enough to brag about (hello, fiber and bone-friendly nutrients!). Serve it warm or chilled…just don’t skip the prunes.
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
Want to make it a meal? Add grilled chicken, crumbled feta, or toasted pine nuts. But honestly—it holds its own just fine.
Nutrition
Serving: 1portionCalories: 390kcalCarbohydrates: 75gProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 299mgPotassium: 571mgFiber: 8gSugar: 26gVitamin A: 361IUVitamin C: 7mgCalcium: 44mgIron: 2mg