For an extra layer of flavor, try grilling the figs before chopping them. This adds a subtle smoky note to the salad. If you can't find aged balsamic vinegar, a good quality regular balsamic will work, but you may want to reduce it slightly longer to achieve a thicker consistency. Feel free to experiment with other types of nuts, such as pecans or almonds, in place of the walnuts. This salad can be prepared ahead of time, but add the spinach and Gorgonzola just before serving to prevent the spinach from wilting and the cheese from becoming soggy.
Fig and Gorgonzola Israeli Couscous Salad
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PREP TIME20 mins
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COOK TIME25 mins
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TOTAL TIME45 mins
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SERVING4 People
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VIEWS15
Experience the delightful marriage of sweet figs and tangy Gorgonzola in this vibrant couscous salad. A symphony of textures and flavors, this dish is elevated by a luscious balsamic glaze and crunchy toasted walnuts. Perfect as a light lunch or a sophisticated side, it's a guaranteed crowd-pleaser.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate76 g
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Cholesterol30 mg
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Fiber11 g
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Protein17 g
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Saturated Fat8 g
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Sodium361 mg
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Sugar35 g
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Fat30 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
10 mins
In a medium saucepan, bring water to a boil over medium-high heat. Stir in couscous, cover, reduce heat to low, and simmer until the couscous is tender and the water is fully absorbed, about 8-10 minutes. Fluff with a fork and transfer to a large bowl to cool slightly. (Time: 8-10 minutes)
02
Step
10 mins
While the couscous cooks, heat olive oil in a separate saucepan over medium heat. Add chopped onion and sauté until softened and lightly caramelized, about 8-10 minutes. Add minced garlic and cook until fragrant, about 1 minute. (Time: 9-11 minutes)
03
Step
5 mins
Stir in the chopped dried figs and cook until they begin to soften and plump up, about 5 minutes. Pour in the aged balsamic vinegar and honey. Season with salt and freshly ground black pepper. Cook, stirring occasionally, until the mixture thickens into a glaze, about 4-5 minutes. (Time: 9-10 minutes)
04
Step
5 mins
Pour the fig and balsamic mixture over the cooked couscous in the bowl. Gently toss to combine, ensuring the couscous is evenly coated. Adjust seasoning to taste.
05
Step
5 mins
Add most of the crumbled Gorgonzola cheese (reserve some for garnish) and the toasted walnuts to the couscous mixture. Toss gently to distribute evenly.
06
Step
1 mins
Divide the fresh baby spinach among four serving plates or bowls. Top each with a generous portion of the fig and couscous salad.
07
Step
1 mins
Garnish each salad with the remaining Gorgonzola crumbles. Serve immediately for the best flavor and texture.
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Viva Wilkinson
Jun 30, 2025The flavors are amazing. I love this recipe!
Gabriella Mccullough
Jun 30, 2025This salad was a huge hit at my dinner party! Everyone loved the combination of flavors.
Amy Roob
Jun 29, 2025This is my new favorite salad!
Sydni Senger
Jun 20, 2025The balsamic vinegar really makes this salad sing! Don't skimp on the quality.
Rollin Wilkinson
Jun 18, 2025Easy to make and a crowd-pleaser! Will definitely make again.
Kailyn Roberts
Jun 3, 2025So simple, yet so elegant.
Junius Batz
May 20, 2025I didn't have any walnuts on hand, so I used pecans instead, and it worked perfectly.
Assunta Welch
May 14, 2025I made this for lunch today, and it was so delicious and satisfying!