Couscous Recipe with Figs and Pistachio Nuts
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This easy Couscous Recipe with Figs and Pistachio Nuts is a trendy and healthy vegan recipe that can be served as any part of a meal. The addition of cinnamon and allspice to the dish enhances the feel of the exotic flavors.
The recipe comes from California Valley Fig Growers and makes quite a sizeable quantity, about seven cups. Feel free to substitute your
favorite herbs and spices for the ones listed.
Ingredients:
- 1 1/2 tablespoons olive oil
- 1 teaspoon salt
- 1 box (10 oz.) couscous
- 1 1/2 cups (about 6 oz.) Blue Ribbon Orchard Choice or Sun-Maid Calimyrna or Mission Figs, thinly sliced
- 1 1/4 teaspoons ground cinnamon
- 1/4 teaspoon ground allspice (you may substitute cloves, nutmeg, pinch of black pepper)
- 1/2 cup shelled pistachios, chopped
- 1/4 cup chopped green onions
- 1/4 cup thinly sliced fresh basil
Combine 2 1/4 cups water, oil and salt in medium saucepan; bring to boil. Remove from heat; stir in couscous, figs, and spices. Cover; let stand until water is absorbed, about 5 minutes. Transfer to a large bowl and fluff with fork. Cool completely. Stir in nuts, green onions and basil.
Source: www.valleyfig.com
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If you like this Couscous Recipe, click here for more Vegetable Side Dishes
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