Couscous salad with California prune vinaigrette
User Reviews
5
Couscous salad with California prune vinaigrette
Description
The recipe for Couscous Salad with California Prune Vinaigrette involves preparing a vinaigrette by simmering fresh prunes in water until softened, then blending them with olive oil, balsamic vinegar, and Dijon mustard until smooth. Water is added to adjust the vinaigrette to a gentle pourable consistency. Meanwhile, couscous is prepared by pouring boiling water over it and allowing it to absorb the liquid and fluff.
Vegetables including thinly sliced radishes, chopped red pepper, parsley, quartered prunes, finely chopped preserved lemons, and sliced almonds are combined with the couscous, then mixed with the prune vinaigrette. The salad balances the softness of the couscous and prunes with crisp radishes and peppers, the citrusy note of preserved lemons, and crunchy almonds, creating a complex flavor and texture profile.
This salad is suitable for serving as a light lunch or side dish, offering a blend of sweet, tangy, and fresh elements. It provides a pleasing contrast of ingredients that work well together in both flavor and mouthfeel, and can be enjoyed chilled or at room temperature.
Ingredients
For the vinaigrette:
- 5 prunes
- ½ cup water 120 ml
- 2 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- ¼ teaspoon Dijon mustard
- 1 tablespoon water or more to thin, as needed
For the salad:
- ½ cup couscous 90g
- 2 radish
- ¼ red pepper
- ¼ cup parsley chopped, 4 tablespoon (a small bunch)
- 1 oz prunes 30g (4-5 prunes
- 2 tablespoon preserved lemons
- ¼ cup almonds 24g, sliced
Instructions
For the vinaigrette:
- Cut the prunes in half and put in a small pan with the water. Bring to a boil and simmer, uncovered, for around 10 minutes until the water has almost all gone. Turn the prunes once or twice as they are cooking so both sides soften.
- Remove from heat and transfer to a small food processor. Add the oil, balsamic vinegar and Dijon mustard and blend until fairly smooth. Add 1 tablespoon water, or a little more/less as needed to get a gently pourable thickness.
For the salad:
- While the prunes are simmering, put the couscous in a heatproof bowl (eg glass). Boil water and pour over the couscous so it is covered and the water is around ¼ in (⅔ cm) over the top. Cover and leave to expand.
- Meanwhile, thinly slice the radishes and cut the pepper into small chunks. Finely chop the parsley and cut the prunes in quarters. Remove the fleshy part from the preserved lemons and finely chop.
- Once couscous is ready, fluff it up with a spoon/fork and mix through the prune vinaigrette. It will become a bit sticky but don’t worry. Add the radishes, pepper, prunes, preserved lemon and almonds and mix well. Serve or pack to take with you.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2or
Amount Per Serving
Calories 477 kcal
% Daily Value*
| Calories | 477kcal | 24% |
| Carbohydrates | 64g | 21% |
| Protein | 9g | 18% |
| Fat | 21g | 32% |
| Saturated Fat | 2g | 10% |
| Sodium | 24mg | 1% |
| Potassium | 526mg | 11% |
| Fiber | 7g | 28% |
| Sugar | 17g | 34% |
| Vitamin A | 1405IU | 28% |
| Vitamin C | 29.5mg | 33% |
| Calcium | 73mg | 7% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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