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My review
Fig and Gorgonzola Israeli Couscous Salad
121
Kim
"The classic flavor combo of figs and Gorgonzola cheese comes together in a delicious couscous salad. Make sure to use a good quality balsamic vinegar, as it makes all the difference here!"
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Ingredients
45 m servings 622Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 4Most helpful
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4/28/2019
Best salad I’ve made in a while! I used “Middle Eastern Couscous Triknoa”. I have no idea if that is the correct kind, but, it looks similar and tasted great!
4/26/2019
Thought this was easy, delicious and interesting! Swapped walnuts for almonds and at least doubled the spinach.....oh, and failing to find Israeli couscous, it was perfectly delicious although ...
4/25/2019
No I didn’t make any changes. However, I will not make it again. Too much work for a flavor that was just blah.