FIG AND COUSCOUS SALAD RECIPE BY TASTY
This hearty fig and couscous salad is a perfect side for holiday dinner or an easy-to-pack lunch. The warm couscous pairs nicely with the fresh fig and white wine vinaigrette. Your friends will rave about this salad.
Provided by Katie Aubin
Categories Sides
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a small bowl, combine the shallot and cold water. Set aside while you prepare the dressing .
- Place the garlic cloves on a cutting board and smash with the side of a knife. Sprinkle with the salt. With the blade edge of the knife facing away from you and nearly parallel to the cutting board, begin pressing against the garlic to create a paste with the salt.
- Add the garlic paste, capers, oregano, and white wine vinegar to a medium bowl and whisk to combine. Starting with a few drops and steadily increasing the stream, slowly drizzle in the oil, whisking continuously, until the dressing is thickened and emulsified.
- Drain the shallots, then mix into the dressing.
- Make the salad: Add the couscous to a large bowl. Add 3 tablespoons of the dressing and toss to coat. Gently fold in the figs, apricots, olives, and parsley. Dress with 1-2 more tablespoons of dressing and toss to coat.
- Just before serving, fold in the almonds. Serve with the remaining dressing alongside.
- Enjoy!
Nutrition Facts : Calories 542 calories, Carbohydrate 55 grams, Fat 32 grams, Fiber 7 grams, Protein 10 grams, Sugar 14 grams
FIG AND GORGONZOLA ISRAELI COUSCOUS SALAD
The classic flavor combo of figs and Gorgonzola cheese comes together in a delicious couscous salad. Make sure to use a good quality balsamic vinegar, as it makes all the difference here!
Provided by Kim
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Pour water into a pot and bring to a boil over medium-high heat. Stir in couscous, cover, reduce heat to low, and simmer until couscous is cooked and water is fully absorbed, 8 to 10 minutes. Transfer couscous to a large bowl and set aside.
- Meanwhile, heat olive oil in a saucepan over medium heat. Add onion and cook until slightly caramelized, 8 to 10 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add dried figs and cook until slightly softened, about 5 minutes. Mix in balsamic vinegar, honey, salt, and black pepper, and cook until mixture thickens slightly, 4 to 5 minutes. Pour fig mixture over cooked couscous and stir to combine. Adjust salt and pepper to taste. Add 2 tablespoons of crumbled Gorgonzola and the toasted walnuts to the couscous; toss to combine.
- Divide spinach between four serving dishes. Top each with equal amounts of fig and couscous mixture. Top each salad with additional Gorgonzola crumbles, if desired. Serve immediately.
Nutrition Facts : Calories 621.5 calories, Carbohydrate 75.7 g, Cholesterol 30 mg, Fat 30.4 g, Fiber 10.5 g, Protein 17 g, SaturatedFat 7.5 g, Sodium 361.4 mg, Sugar 35.2 g
CHICKEN, COUSCOUS, AND FIG SALAD WITH TOASTED ALMONDS
Make and share this Chicken, Couscous, and Fig Salad With Toasted Almonds recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Cholesterol
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Add the couscous to a bowl; add in the boiling water and ½ teaspoon salt; stir once.
- Cover tightly and let stand 10-15 minutes or until water is absorbed and couscous is tender.
- In a small bowl, whisk the olive oil, lemon juice, garlic, lemon zest, ½ teaspoon salt, and black pepper until blended.
- When the couscous is ready, turn the bowl over onto a large deep platter and break the couscous apart with a chopstick or handle of a wooden spoon; allow to cool slightly.
- Add the chicken, romaine, figs, diced tomatoes, diced cucumber, parsley, mint, and dill to the couscous.
- Top with the dressing; gently toss the ingredients together, using your fingers to separate the grains of couscous if necessary; toss until well combined.
- Clean the rim of the platter if necessary; arrange the tomato wedges and cucumber slices around the edges of the salad.
- Heat the almonds in a small skillet over med-low heat, stirring, about 5 minutes or until toasted.
- Sprinkle the almonds on top; serve at room temperature.
Nutrition Facts : Calories 604.4, Fat 28.3, SaturatedFat 4, Cholesterol 35, Sodium 61.8, Carbohydrate 69, Fiber 10.9, Sugar 22.5, Protein 23.4
COUSCOUS WITH SPICED CHICKPEAS AND FIGS
Make and share this Couscous With Spiced Chickpeas and Figs recipe from Food.com.
Provided by CaliforniaJan
Categories Grains
Time 35m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Heat oil in a saucepan over medium heat. Add onion, garlic, spice mix and some salt and pepper, and cook, stirring, for 5 minutes until soft.
- Stir in chickpeas, tomato and stock. Bring to the boil, then cover, reduce heat to low and simmer for 10 minutes.
- Add the zucchini, beans and figs and cook for a further 5-8 minutes until the vegetables are tender. Meanwhile, place the couscous in a large heatproof bowl and pour over 2 cups boiling water.
- Cover the bowl with a clean tea towel. Set aside for 5 minutes, then fluff up with a fork.
- Divide couscous and vegetables among plates, garnish with coriander then serve with harissa, if desired.
- For Moroccan spice mix, these are sold commercially or you can mix your own with the above ingredients.
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- Heat 1 tablespoon olive oil in a large saucepan over medium heat. Toast the couscous until it is golden, about 5 minutes. Add the water and bring to a boil. Reduce heat to low, cover and simmer until the water is absorbed and the couscous is tender, about 10 minutes.
- While the couscous is cooking, in a small bowl, whisk together the remaining olive oil, lemon juice, shallots, salt and pepper.
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