California Prune Couscous Salad
By: Carrie Walder, MS, RD (www.walderwellness.com)
This California Prune Couscous Salad is a lovely combination of flavours! It’s savoury, refreshing, and has the perfect touch of sweetness thanks to diced California Prunes. This recipe can be enjoyed as either an entrée salad or as a side dish. Plus, it’s perfect for meal prep and making in advance!
- 1.5 cups cooked pearl couscous
- 2 cups broccoli, chopped
- 170g (6 oz) shrimp, peeled, thawed + deveined
- 1/3 cup California Prunes, diced
- ½ cup fresh parsley, chopped
- ¼ cup fresh mint, chopped
- ¼ cup feta cheese, crumbled
- ¼ cup olive oil
- 1 large lemon, juice
- ½ tsp garlic powder
- ¼ tsp cumin
- Salt + pepper, to taste
- Cook couscous according to package directions.
- While couscous cooks, heat cooking oil or spray in a large pan over medium heat. Add broccoli and sauté for 10-12 minutes, or until lightly browned and tender. Remove broccoli from pan and set aside.
- In the same pan, cook shrimp 1-2 minutes per side, until pink and opaque. Remove from heat and set aside.
- Add cooked couscous, broccoli, shrimp, California Prunes, parsley, mint, and feta to a large salad bowl.
- Whisk all dressing ingredients together in a small bowl. Pour dressing over salad and toss to combine, adjusting seasonings to taste.
- Serve and enjoy!
- To yield 1.5 cups of cooked pearl couscous, you will need to cook 1 cup of dry couscous. You will have some couscous remaining, which can be kept in the fridge to add to another meal or salad!
- If you like things extra lemony, feel free to add the zest of the lemon to this recipe.
- For a vegetarian version, feel free to swap the shrimp with cooked or canned chickpeas.
- Feta cheese can be substituted for a dairy-free alternative if needed.
- If preferred, you may swap pearl couscous with another grain such as orzo, quinoa, millet, or farro.