Fig and Gorgonzola Israeli Couscous Salad recipe
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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
Nutrition Info
- 621.5 caloriescarbohydrate: 75.7 gcholesterol: 30 mgfat: 30.4 gfiber: 10.5 gprotein: 17 gsaturatedFat: 7.5 gservingSize: -sodium: 361.4 mgsugar: 35.2 gtransFat: : -unsaturatedFat: : -
Directions Fig and Gorgonzola Israeli Couscous Salad
Directions
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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.