Fig And Couscous Salad
This hearty fig and couscous salad is a perfect side for holiday dinner or an easy-to-pack lunch. The warm couscous pairs nicely with the fresh fig and white wine vinaigrette. Your friends will rave about this salad.
Instructions
- 1
In a small bowl, combine the shallot and cold water. Set aside while you prepare the dressing .
- 2
Place the garlic cloves on a cutting board and smash with the side of a knife. Sprinkle with the salt. With the blade edge of the knife facing away from you and nearly parallel to the cutting board, begin pressing against the garlic to create a paste with the salt.
- 3
Add the garlic paste, capers, oregano, and white wine vinegar to a medium bowl and whisk to combine. Starting with a few drops and steadily increasing the stream, slowly drizzle in the oil, whisking continuously, until the dressing is thickened and emulsified.
- 4
Drain the shallots, then mix into the dressing.
- 5
Make the salad: Add the couscous to a large bowl. Add 3 tablespoons of the dressing and toss to coat. Gently fold in the figs, apricots, olives, and parsley. Dress with 1-2 more tablespoons of dressing and toss to coat.
- 6
Just before serving, fold in the almonds. Serve with the remaining dressing alongside.
- 7
Enjoy!
Recipe from tasty.co
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Ingredients (14)
- •1 small shallot, minced
- •½ cup cold water
- •2 garlics
- •½ teaspoon kosher salt, plus more to taste
- •1 tablespoon caper, drained and minced
- •½ teaspoon dried oregano
- •4 tablespoons white wine vinegar
- •6 tablespoons olive oil
- •1 ½ cups couscous, warm
- •8 black mission figs, cut into eighths
- •¾ cup dried yellow apricot, halved
- •¾ cup green olives, such as Calvestrano, pitted and halved
- •½ cup fresh parsley, loosely packed, minced
- •½ cup slivered almonds, toasted