Middle-Eastern couscous salad with figs

Based on 25 ratings

Difficulty

Easy 👌
20
min.
Preparation
12
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
150 g couscous
figs
green onions
10 g mint
10 g cilantro
150 g feta
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
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
1303
Protein
34g
Fat
67g
Carb
140g

Step 1/4

  • 6 figs
  • 2 green onions
  • 10 mint
  • 10 cilantro
  • 150 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

  • 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

  • 150 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

  • 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!