Prunes are not necessarily people’s favorite dried fruit, but in this Middle Eastern-inspired salad, they really works, and you’ll appreciate them and their nutritional value more after!
Ingredients
- 1/2 cup of couscous
- 1 cup of broth
- 1 can of chickpeas
- 1 medium carrot
- 2/3 cup of dried prunes
- 1/2 cup of mint leaves
- 1 tablespoon of cumin seeds
- 1/2 cup of olive oil
- 1 lemon
- 1 tablespoon of honey
- 1/2 teaspoon of salt
- 1/8 teaspoon of chili powder
- Black pepper to taste
Recipe
- Start by boiling the broth and then pour it over the couscous and cover it for 5 minutes, fluff it, and let it sit for another 2 minutes.
- In a dry pan, toast the cumin seeds until they’re fragrant. Pour them into a bowl with olive oil, the juice of the lemon, the honey, salt, chili powder, and black pepper. Mix well, taste, adjust the seasonings, and leave to the side.
- Into a large bowl, grate the carrot, and then add in the couscous.
- Drain and rinse the chickpeas, add that into the bowl as well, and then cut the prunes into small pieces and add those into the bowl as well.
- Pour over the dressing and toss well.
- Chop up the mint, add that in, mix lightly, and serve!
