97% 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.
Tasty Team
November 05, 2019
Total Time
40 minutes
40 min
Prep Time
30 minutes
30 min
Cook Time
10 minutes
10 min
Total Time
40 minutes
40 min
Prep Time
30 minutes
30 min
Cook Time
10 minutes
10 min
Ingredients
for 4 servings
Dressing
- 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
Salad
- 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
Nutrition Info
- Calories 542
- Fat 32g
- Carbs 55g
- Fiber 7g
- Sugar 14g
- Protein 10g
Estimated values based on one serving size.
Preparation
- 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!
Ingredients
for 4 servings
Dressing
- 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
Salad
- 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
Nutrition Info
- Calories 542
- Fat 32g
- Carbs 55g
- Fiber 7g
- Sugar 14g
- Protein 10g
Estimated values based on one serving size.
Preparation
- 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!
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