FIG AND COUSCOUS SALAD RECIPE BY TASTY

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