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

Ingredients

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