Ingredients
4
4 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 622
- Carbohydrate: 76g
- Fat: 30g
- Fiber: 11g
- Protein: 17g
- Sugar: 35g
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