Middle-Eastern couscous salad with figs

Middle-Eastern couscous salad with figs

Based on 36 ratings
Sandra Schumann

Sandra Schumann

Contributor

Difficulty

Easy 👌

Preparation

20 min

Baking

12 min

Resting

0 min

Ingredients

2Servings
150 g
couscous
6
figs
2
green onions
10 g
mint
10 g
cilantro
150 g
feta
1
pomegranate
4 tsp
honey (divided)
275 ml
vegetable stock
5 tbsp
olive oil
5 tbsp
lemon juice
salt
pepper
ground coriander
green onions for garnish
MetricImperial

Utensils

baking sheet, oven, parchment paper, cutting board, knife, small saucepan, large mixing bowl, sealable glass jar

How-To Videos

how-to-secure-a-cutting-board

How to secure a cutting board

how-to-chop-herbs

How to chop herbs

how-to-cut-green-onions

How to cut green onions

how-to-seed-a-pomegranate

How to deseed a pomegranate

Nutrition per serving

Cal1303
Fat67 g
Protein34 g
Carb140 g
  • Step 1/4

    Preheat the oven to 180°C/350°F and line a baking sheet with parchment paper. Halve the figs. Wash the green onions and cut into thin rings. Wash mint and cilantro, shake them dry, and finely chop. Crumble feta and pluck out the pomegranate seeds.
    • 6 figs
    • 2 green onions
    • 10 g mint
    • 10 g cilantro
    • 150 g feta
    • 1 pomegranate
    • baking sheet
    • oven
    • parchment paper
    • cutting board
    • knife

    Preheat the oven to 180°C/350°F and line a baking sheet with parchment paper. Halve the figs. Wash the green onions and cut into thin rings. Wash mint and cilantro, shake them dry, and finely chop. Crumble feta and pluck out the pomegranate seeds.

  • Step 2/4

    Transfer figs to baking sheet and drizzle with honey. Bake figs in the oven for approx. 10 min. until they are slightly browned and caramelized.
    • 2 tsp honey

    Transfer figs to baking sheet and drizzle with honey. Bake figs in the oven for approx. 10 min. until they are slightly browned and caramelized.

  • Step 3/4

    Add couscous to a large bowl. Bring the vegetable stock to a boil and pour over the couscous. Leave covered for approx. 10 min.
    • 150 g couscous
    • 275 ml vegetable stock
    • small saucepan
    • large mixing bowl

    Add couscous to a large bowl. Bring the vegetable stock to a boil and pour over the couscous. Leave covered for approx. 10 min.

  • Step 4/4

    For the dressing, pour lemon juice, olive oil, ground coriander, honey, salt, and pepper into a sealable glass jar, close tightly, and shake. Fluff the couscous with a fork, add green onions, and mix with the dressing to taste. Add some couscous to a serving plate. Top it with pomegranate seeds, crumbled feta, and honey-roasted figs. Garnish with cilantro, mint, and green onions. Enjoy!
    • 5 tbsp lemon juice
    • 5 tbsp olive oil
    • 2 tsp honey
    • ground coriander
    • salt
    • pepper
    • sealable glass jar

    For the dressing, pour lemon juice, olive oil, ground coriander, honey, salt, and pepper into a sealable glass jar, close tightly, and shake. Fluff the couscous with a fork, add green onions, and mix with the dressing to taste. Add some couscous to a serving plate. Top it with pomegranate seeds, crumbled feta, and honey-roasted figs. Garnish with cilantro, mint, and green onions. Enjoy!

  • Enjoy your meal!

    Middle-Eastern couscous salad with figs

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