Best Fig And Couscous Salad Recipe By Tasty Recipes

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FIG AND GORGONZOLA ISRAELI COUSCOUS SALAD



Fig and Gorgonzola Israeli Couscous Salad image

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

1 ½ cups water
1 cup pearl (Israeli) couscous
2 tablespoons olive oil
½ cup chopped onion
3 cloves garlic, minced
7 ounces dried figs, stems removed and finely chopped
⅓ cup aged balsamic vinegar
1 tablespoon honey
salt and freshly ground black pepper to taste
4 ounces crumbled Gorgonzola cheese
¾ cup chopped toasted walnuts
4 cups fresh baby spinach, rinsed and dried

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



Chicken, Couscous, and Fig Salad With Toasted Almonds image

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

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

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