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Couscous, California Prune and Pomegranate Salad

I’ve been back in the test kitchen and I’ve come up with a delicious lunch…Couscous, California Prune and pomegranate salad. All the ingredients (but especially the California Prunes) within this dish have great health benefits, such as: high fibre, vitamins and no added sugars. So this fresh, clean tasting, and super easy lunch is perfect for body and mind!

Visit for more delicious California Prune recipes!

Servings: 4 Prep Time: 15 minutes Cook Time: 20-30 minutes INGREDIENTS

  • 150g couscous

  • 1/2 tsp salt

  • 1/2 tsp pepper

  • 1 tsp ground cumin

  • 1 tsp dried mint

  • 560ml hot vegetable stock

  • 1 fennel bulb

  • 150g California Prunes

  • 1 lemon

  • 30ml olive oil

  • 1 pomegranate

  • 1 handful fresh mint


  1. Place the couscous into a large mixing bowl, add the salt, pepper, cumin and dried mint.

  2. Pour the boiling stock over the couscous and leave to stand for 20-30 minutes.

  3. Meanwhile, finely dice the fennel bulb and roughly chop the California Prunes before adding to the bowl.

  4. Whisk together the lemon juice and olive oil, pour over the salad and mix together.

  5. To serve, spoon the couscous onto a large serving plate, then scatter with fresh pomegranate seeds and fresh mint.


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