98% would make again
Fig And Couscous Salad
featured in Lettuce-Free Winter Salads
This hearty fig and couscous salad is a perfect side for holiday dinner or an easy-to-pack lunch. The warm couscous pairs nicely with the fresh fig and white wine vinaigrette. Your friends will rave about this salad.
for 4 servings
- 1 small shallot, minced
- ½ cup cold water (120 mL)
- 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 (345 g), warm
- 8 black mission figs, cut into eighths
- ¾ cup dried yellow apricot (140 g), halved
- ¾ cup green olives (135 g), such as Calvestrano, pitted and halved
- ½ cup fresh parsley (120 mL), loosely packed, minced
- ½ cup slivered almonds (70 g), toasted
- Calories 542
- Fat 32g
- Carbs 55g
- Fiber 7g
- Sugar 14g
- Protein 10g
Estimated values based on one serving size.
- 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.