California Prune Couscous Salad

Makes: 4Prep Time: 15 minutesCook 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
  •  

DIRECTIONS

  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.

AUTHOR

Peter Sidwell

Peter Sidwell

California Prune Board Ambassador Peter Sidwell, is a chef, baker, TV presenter, author, and innovator of all things food related. Peter has been a chef all his working life and over the years has developed a simple, fresh and innovative way of cooking which focuses on the importance of fine ingredients and technical know-how to ensure the best results. Peter has travelled the world cooking, talking and demonstrating his approach and explaining how and why it works so well for all manner of food offerings. Peter works both with chefs, consumers, food producers and retailers to innovate, create process or refine procurement. Working from his new innovation centre in England's beautiful Lake District, Peter and his team create exciting, attractive and mouth-watering new recipes with digital content, showcasing the delicious flavour and versatility of California Prunes.