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Couscous With Figs Feta And Almonds's picture
Blanche whips up a unique and exotic dish in only 6 minutes, using fast cooking couscous, zesty feta, crunchy almonds, and figs plumped up with pomegranate molasses--yummmmmmm.
  Couscous grains/Quinoa 2 Cup (32 tbs)
  Chicken broth 2 Cup (32 tbs)
  Dried figs 1⁄2 Cup (8 tbs), cut into half or quarters
  Pomegranate molasses 1 Tablespoon
  Raw honey 1 Tablespoon
  Olive oil 1 Tablespoon
  Water 2 Tablespoon (Optional)
  Thyme 1⁄2 Teaspoon
  Green onions 3 Medium, chopped finely
  Feta cheese 1⁄4 Cup (4 tbs), crumbled
  Almonds 1⁄8 Cup (2 tbs), toasted, sliced

1. In a large pot, bring chicken broth to a boil.
2. Add the couscous, stir and cover with a lid. Turn off the heat.

3. In a pan, put the figs, pomegranate molasses, honey, olive oil and water (do not add water if figs are fresh).
4. Turn on the heat to medium and sauté till figs become tender and sauce reduces.
5. Season with thyme, stir and turn off the heat.

6. In a large serving pot, put the couscous, green onions and feta cheese. Mix well. Pour the fig sauce over it and continue to mix till well combined.
7. Garnish with the sliced toasted almonds and serve hot with choice of main dish.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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