Couscous With Figs Recipe

A Great Side Dish -- Couscous With Figs

Couscous is a semolina-based pasta and comes in various sizes. This couscous with figs recipe uses the pearl couscous. If you can't find the pearl couscous in your market, you can certainly substitute the smaller, quick-cooking variety instead.

If you use the quick-cooking variety, prepare all the ingredients in advance of cooking the couscous. You will want to make the couscous at the last minute just as you are plating the other dishes.

When all the dishes are on the table, flake up the couscous, add the remaining ingredients in a serving bowl and serve immediately.

Couscous With Figs

Ingredients

• 1/4 cup sherry vinegar
  
• 2 Tbs. brown sugar
  
• 4 fresh figs, stems trimmed and quartered
  
• 2 Tbls. unsalted butter
  
• 1 medium-sized onion, minced
  
• 1 cup toasted pearl couscous
  
• 1 1/2 cups boiling water
  
• Salt to taste
  
• 2 Tbls. chopped fresh parsley
  
• Freshly ground black pepper to taste
  

#1. Put the sherry vinegar and brown sugar into a saucepan, and bring to a boil over high heat. Add figs, reduce heat to low and cook for 4 minutes, stirring occasionally. Remove from the heat.

#2. Warm butter in saucepan over medium-low heat. Add the onion and cook until the tender, for about 8 minutes, stirring often.

#3. Stir in the couscous until it is well coated with butter. Add the water and salt, and increase the heat to high. Bring to a boil, reduce the heat to very low and cover. Cook for 12 minutes.**

**If you use the quick-cooking variety, follow the directions on the package for the preparation. (The quick-cooking couscous doesn't need 12 minutes cooking time.)

#4. Stir in all the other ingredients and serve immediately.

Serve this easy couscous with figs as side dish with any of your favorite entrés.

You can even prepare this as main dish by adding some of your favorite ingredients. Use the pearl couscous and add hearty portobello mushrooms, healthy and vitamin rich red and green peppers, and spinach to make a delicious luncheon plate.

WINE PAIRING: The sweetness from the sugar and figs will pair nicely with a Russian River Semillon, or Chenin Blanc from South Africa.

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