Best Chicken Couscous And Fig Salad With Toasted Almonds Recipes

Fig And Couscous Salad Recipe by Tasty image

Provided by Katie Aubin

Categories Sides

Time 40m

Yield 4 servings

Number Of Ingredients 14

1 small shallot, minced
½ cup cold water
2 garlics
½ teaspoon kosher salt, plus more to taste
1 tablespoon caper, drained and minced
½ teaspoon dried oregano
4 tablespoons white wine vinegar
6 tablespoons olive oil
1 ½ cups couscous, warm
8 black mission figs, cut into eighths
¾ cup dried yellow apricot, halved
¾ cup green olives, such as Calvestrano, pitted and halved
½ cup fresh parsley, loosely packed, minced
½ cup slivered almonds, toasted

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

Chicken, Couscous, and Fig Salad With Toasted Almonds image

Provided by ratherbeswimmin

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 19

1 1/2 cups couscous
2 1/2 cups boiling water
kosher salt
1/2 cup extra virgin olive oil
1/3 cup fresh lemon juice
2 garlic cloves, minced
1 teaspoon grated lemon zest
fresh ground black pepper
2 cups shredded cooked chicken
1 romaine lettuce hearts, cut into thin crosswise slices
8 ounces moist dried calimyrna figs, stems trimmed, cut into 1/2-inch pieces
1 cup diced firm ripe plum tomato, plus
2 tomatoes, trimmed and quartered
1/2 cup diced cucumber, plus
6 slices cucumbers
1/2 cup lightly packed chopped flat leaf parsley
1/2 cup lightly packed chopped mint leaf
1/4 cup chopped fresh dill
1/2 cup sliced natural almonds

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