Israeli Couscous With Figs, Olives And Tomatoes

Name: Israeli Couscous With Figs, Olives And Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Israeli Couscous; 200 grams Israeli couscous; 1/2 liter water; 1 vegetable stock cube; 1 bay leaf; 100 grams dried figs, chopped into small chunks; 100 grams baby tomatoes, quartered; 50 grams pitted black olives, halved; 3 tablespoons walnuts, chopped and toasted; 1 handful fresh cilantro (coriander), washed and chopped; Ground fresh pepper; Salt; For the Dressing; 2 small shallots, roughly chopped; 4 tablespoons cider vinegar; 1/2 avocado; 3/4 teaspoon honey

Servings: persons

For the Israeli Couscous
200 grams Israeli couscous
1/2 liter water
1 vegetable stock cube
1 bay leaf
100 grams dried figs, chopped into small chunks
100 grams baby tomatoes, quartered
50 grams pitted black olives, halved
3 tablespoons walnuts, chopped and toasted
1 handful fresh cilantro (coriander), washed and chopped
Ground fresh pepper
Salt
For the Dressing
2 small shallots, roughly chopped
4 tablespoons cider vinegar
1/2 avocado
3/4 teaspoon honey

1
Place the Israeli couscous pearls in a medium sized saucepan and toast for a few minutes over a medium to high heat. Keep the Israeli couscous moving around in the pan with a spoon.
2
Crumble the stock cube into the pan and continue to stir for another minute. Add the water and the bay leaf, bring to a boil, cover and simmer gently, for about 10 minutes until the Israeli couscous is slightly chewy and the water is absorbed. fluff with a fork and allow to cool. Remove bay leaf.
3
While the Israeli couscous is cooking toast the walnuts and set aside. Prepare the figs, tomatoes, olives. Chop the cilantro.
4
Place all the ingredients for the dressing in the goblet of a small blender and whizz until very smooth and creamy.
5
Toss the Israeli couscous into a bowl and gently mix in all the other ingredients. Pour over the dressing and gently blend everything together. Season with salt and freshly ground black pepper.

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For the Israeli Couscous, 200 grams Israeli couscous, 1/2 liter water, 1 vegetable stock cube, and more.

Yes, Israeli Couscous With Figs, Olives And Tomatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!