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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!

Prep Time
10 mins
Cook Time
10 mins
Servings: 3 -4
Course: Salad

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.