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Toasted Israeli Couscous with Prunes, Feta and Walnuts

Presented by Sun-Maid

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.


Rate or Review


  • Dlunger | 11/30/2018

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

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