Ingredients
4
4 servings
- •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
Instructions
- 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!
Nutritional Facts
Per 4 servings
- Calories: 542
- Carbohydrate: 55g
- Fat: 32g
- Fiber: 7g
- Protein: 10g
- Sugar: 14g
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