Best Sweet Couscous With Figs Recipes

Sweet Couscous with Nuts and Dried Fruit image

Provided by Giada De Laurentiis

Time 14m

Yield 4 to 6 servings

Number Of Ingredients 8

2 1/3 cups water
1/2 cup sugar
1/3 cup dried cranberries
1/3 cup dried apricots, chopped
1/3 cup dried cherries, chopped
2 1/2 cups (about 1 pound) couscous
1/2 cup coarsely chopped toasted slivered almonds
1/4 cup extra-virgin olive oil, if desired

Steps:

In a medium saucepan, combine the water, sugar, cranberries, apricots, and cherries. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar has dissolved, about 2 minutes. Stir in the couscous and remove the pan from the heat. Cover the pan with a tight fitting lid until the couscous has absorbed all of the cooking liquid, about 5 to 7 minutes.
Using a fork, fluff the couscous to break up any lumps. Add the almonds and hazelnuts and toss. Spread the mixture evenly on a baking sheet until completely cooled, about 10 minutes.
Transfer the couscous to an airtight container and store in the refrigerator.
Serving Suggestion: Drizzle the couscous with 1/4 cup of extra-virgin olive oil for a moister texture.

Fig And Couscous Salad Recipe by Tasty image

Provided by Katie Aubin

Categories Sides

Time 40m

Yield 4 servings

Number Of 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

Steps:

In a small bowl, combine the shallot and cold water. Set aside while you prepare the dressing .
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.
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.
Drain the shallots, then mix into the dressing.
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.
Just before serving, fold in the almonds. Serve with the remaining dressing alongside.
Enjoy!

Nutrition Facts : Calories 542 calories, Carbohydrate 55 grams, Fat 32 grams, Fiber 7 grams, Protein 10 grams, Sugar 14 grams

Sweet Couscous with Figs image

Provided by Food Network

Categories dessert

Yield Serves 4

Number Of Ingredients 8

Scant 2 cups milk
2 tablespoons unsalted butter
1/2 cup chopped dried figs
1/2 to 1 tablespoon turbinado or light brown sugar
Pinch of salt
1 cup plain couscous
Additional turbinado or light brown sugar
Additional milk, optional

Steps:

Warm the milk with the butter, figs, sugar, and salt in a medium saucepan over medium heat until small bubbles form at the rim and it just begins to approach a boil. Stir in the couscous, cover, and remove form the heat. Let the couscous stand for about five minutes. Spoon into bowls and pass additional sugar at the table, along with milk if you wish.