Warm Prunes And Couscous Salad

Servings:
3-4
Preparation Time:
10
Cooking Time:
10

Ingredients

  • Del Monte Californian Prunes – 100 grams
  • Del Monte Extra Virgin Olive Oil – 3 tbsp
  • Del Monte Pitted Green Olives – 8 nos.
  • Del Monte Tomato Chilli Sauce – 4 sachets / 2 tbsp
  • Red Bell Pepper cut into diamond – 1 small
  • Garlic cloves chopped – 3-4 nos.
  • Salt – to taste
  • Red chili flakes – ½ tsp
  • Oregano – ¼ tsp
  • Couscous – 250 grams (or cooked daliya 500 grams)
  • Water – 250 ml

Method

  1. Sauté garlic and red bell pepper in 1 tbsp olive oil in a lidded frying pan.
  2. Add 4 sachets or 2 tbsp tomato-chilli sauce, season with salt, chilli flakes & Oregano.
  3. Add water and prunes, bring it to boil & remove from heat.
  4. Stir in the Couscous. Cover and leave for 2 minutes.
  5. Uncover, drizzle 2 tbsp of olive oil & fluff Couscous with a fork.
  6. Serve hot, garnished with pitted green olives.
  7. Roasted Daliya cooked in just enough water with a tbsp of olive oil may be substituted for Couscous.

Notes

Instead of water, chicken stock may be added to create non-veg. option.