Ingredients45 m servings 622
- 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.
Per Serving: 622 calories; 30.4 75.7 17 30 361 Full nutrition
ReviewsRead all reviews 4
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!
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 ...