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Toasted Israeli Couscous with Prunes, Feta and Walnuts

Servings: 4 to 6


  • 2 tsp. cumin
  • 1/4 cup plus 2 Tbs. extra virgin olive oil
  • 1/4 cup plus 2 Tbs. freshly squeezed lemon juice
  • Kosher salt and freshly ground black pepper
  • 2 cups toasted Israeli couscous, cooked according to package directions
  • 1/2 cup quartered Sun-Maid prunes
  • 4 oz. feta, cut into 1/4” dice
  • 1/2 cup chopped toasted walnuts
  • 3 Tbs. chopped dill
  • Sumac or paprika


  • In a small skillet over low heat, toast the cumin, about 1 minute. Transfer to a small bowl and whisk in the oil, lemon juice, 1 tsp. salt and 1 tsp. pepper.
  • In a large bowl, add the couscous, prunes, feta, walnuts and dill. Add the dressing and gently toss to combine. Season to taste, transfer to a serving bowl, sprinkle with the sumac or paprika and serve warm or at room temperature.


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Reviews (4 reviews)

  • mountaingirl | 03/11/2019

    I’ve never used Israeli couscous before so have the same questions as hollis517 …

    Toasted Couscous - does it come toasted or is toasting it part of the process when you cook it according to package directions? The video doesn’t enlighten me on this issue.

    Paprika - sweet, smoked or hot?

  • hollis517 | 03/02/2019

    my review was written before i found the video, which answered most of my questions. mea culpa.

  • hollis517 | 03/02/2019

    i love all the ingredients, but the recipe has some questions for me: (1) is the couscous toasted before cooking or after? (2) is the cumin already ground when toasting, or is it whole, or is it whole and then ground? (i'm guessing, the latter) (3) what kind of paprika: sweet, smoked, or hot? (i'm guessing, not hot paprika) anyway, i prefer sumac for this salad. and maybe a soupcon of sprinkled lemon zest on top.

  • Dlunger | 11/30/2018

    Great dish! I thought the lemon juice was enough so I omitted the zest.

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