California Prune Couscous Salad

Makes: 4Prep Time: 15 minutesCook Time: 20-30 minutes


  • 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.


Peter Sidwell

Peter Sidwell

Peter is the UK Brand Ambassador for California Prunes Innovation Chef, Baker and Author, Peter works from his new innovation centre in England's beautiful Lake District National Park