Fig and Gorgonzola Israeli Couscous Salad
The classic flavor combo of figs and Gorgonzola cheese comes together in a delicious couscous salad. Make sure to use a good quality balsamic vinegar, as it makes all the difference here!
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1½ cups water
- 1cup pearl (Israeli) couscous
- 2tablespoons olive oil
- ½cup chopped onion
- 3cloves garlic, minced
- 7ounces dried figs, stems removed and finely chopped
- ⅓cup aged balsamic vinegar
- 1tablespoon honey
- salt and freshly ground black pepper to taste
- 4ounces crumbled Gorgonzola cheese
- ¾cup chopped toasted walnuts
- 4cups fresh baby spinach, rinsed and dried
Instructions
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.