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
7 ounces dried figs
stems removed and finely chopped
? 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
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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