Fig and Gorgonzola Israeli Couscous Salad


  • 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
  • Directions

  • Step 1

    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.


  • Step 2

    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.

  • Step 3

    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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