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Fig and Gorgonzola Israeli Couscous Salad
Fig and Gorgonzola Israeli Couscous Salad
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Indulge in a delectable salad combining figs, Gorgonzola cheese, and Israeli couscous.
Ingredients:
  • 1.5 cups water
  • 1 cup pearl (Israeli) couscous
  • 0.5 cup chopped onion
  • 3 cloves garlic, minced
  • 7 ounces dried figs, stems removed and finely chopped
  • 0.33333334326744 cup aged balsamic vinegar
  • 1 tablespoon honey
  • salt and freshly ground black pepper to taste
  • 4 ounces crumbled Gorgonzola cheese
  • 0.75 cup chopped toasted walnuts
  • 4 cups fresh baby spinach, rinsed and dried
Instructions:
  • In a pot, bring water to a boil over medium-high heat. Add couscous, cover, reduce heat to low, and simmer until fully cooked and water is absorbed, about 8 to 10 minutes. Transfer to a large bowl and set aside.
  • In a saucepan over medium heat, sauté onion in olive oil until slightly caramelized, about 8-10 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in dried figs and cook until slightly softened, about 5 minutes. Add balsamic vinegar, honey, salt, and black pepper; cook until the mixture thickens slightly, around 4-5 minutes. Pour the fig mixture over cooked couscous and mix well. Adjust seasoning with salt and pepper, then toss in crumbled Gorgonzola and toasted walnuts before serving.
  • Distribute spinach evenly among four serving dishes. Top each with fig and couscous mixture. Add extra Gorgonzola crumbles on top, if preferred. Serve promptly.

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