Fig and Gorgonzola Israeli Couscous Salad
Description
The classic flavor combination of figs and Gorgonzola cheese comes together in a delicious salad with Israeli couscous.
Ingredients
•
1 1/2 cups water
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1 cup pearl (Israeli) couscous
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2 tablespoons olive oil
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1/2 cup chopped onion
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3 cloves garlic, minced
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7 ounces dried figs, stems removed and finely chopped
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1/3 cup aged balsamic vinegar
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1 tablespoon honey
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salt and freshly ground black pepper to taste
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4 ounces crumbled Gorgonzola cheese
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3/4 cup chopped toasted walnuts
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4 cups fresh baby spinach, rinsed and dried
Directions
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.
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.
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.