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.
Cook Time
10 minutes
Total Time
40 minutes
Yield
4 servings
Ingredients
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
How to Make It
1. Step
In a small bowl, combine the shallot and cold water. Set aside while you prepare the dressing .
2. Step
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.
3. Step
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.
4. Step
Drain the shallots, then mix into the dressing.
5. Step
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.
6. Step
Just before serving, fold in the almonds. Serve with the remaining dressing alongside.
