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!

Kim

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Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

622 calories; protein 17g; carbohydrates 75.7g; fat 30.4g; cholesterol 30mg; sodium 361.4mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/28/2019
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! Read More
(1)

Most helpful critical review

Rating: 2 stars
04/25/2019
No I didn t make any changes. However I will not make it again. Too much work for a flavor that was just blah. Read More
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
04/28/2019
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! Read More
(1)
Rating: 4 stars
04/27/2019
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 possibly less beautiful with regular. Serves 6-8 easy. Plan to try leftover mixture on fresh spinach again tomorrow to see if it s just as yummy! Read More
(1)
Rating: 2 stars
04/25/2019
No I didn t make any changes. However I will not make it again. Too much work for a flavor that was just blah. Read More
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Rating: 5 stars
06/20/2019
This was a big hit with my family. Delicious! Read More
Rating: 4 stars
04/22/2019
I liked the look of this as a different salad and decided to try it despite it not being reviewed yet. I used Lebanese couscous made with chicken broth, because that’s what I had. 1 cup of uncooked couscous makes a lot. A LOT. I used maybe 5oz of figs. I ended up using way more balsamic vinegar (doubled), and a fair amount of salt and pepper. It needed an extra something so I added a generous splash or two of lemon juice. Even with all the extra liquids, it was really thick and there was no way I could pour it like the recipe said. The biggest change was that I gradually added the couscous to the pan instead of the other way around, so I could gauge the fig mixture to couscous ratio. I’m really glad I did it this way because it would have made so much and would have been way too much couscous. I ended up adding only about 1/2. I prepared this the day before and I think the couscous absorbed the flavours overnight. The original recipe says to divide this among 4 plates, which would’ve been a huge serving of the fig mixture and no longer really a salad. I made 8 small spinach plates as an appetizer, and topped it with 2 generous TBSPs of the fig mix. I only had feta and pecans. I put a slice of feta on top and added toasted pecans. The cheese and the nuts complimented the tangy sweet of the balsamic, it was good. You could very easily cut this recipe in half and still have leftovers. Everyone liked it and I’ll make it again. Read More
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