This hearty fig and couscous salad is a perfect side for holiday dinner or an easy-to-pack lunch. The warm couscous pairs nicely with the fresh fig and white wine vinaigrette. Your friends will rave about this salad.

Quick Info

⏱️ 40 min • 🍽️ 4 servings • ⭐ 96%

Nutrition

408 cal • 10g protein • 54g carbs • 18g fat

Tags

[Dairy-Free] • [Healthy] • [Vegan] • [Vegetarian] • [Easy] • [Brunch] • [Dinner] • [Lunch]

Ingredients

• 1 small shallot, minced (about ⅓ cup)
• ½ cup cold water
• 2 cloves garlic
• ½ teaspoon kosher salt, plus more to taste
• 1 tablespoon capers, drained and minced
• ½ teaspoon dried oregano
• 4 tablespoons white wine vinegar
• 6 tablespoons olive oil
• 1½ cups cooked couscous, warm
• 8 black mission figs, cut into eighths
• ¾ cup dried yellow apricots, halved
• ¾ cup green olives, such as Calvestrano, pitted and halved
• ½ cup fresh parsley leaves, loosely packed, minced
• ½ cup slivered almonds, toasted

Instructions Preview

1. In a small bowl, combine the shallot and c…
2. Place the garlic cloves on a cutting board…
3. Add the garlic paste, capers, oregano, and…

…and 4 more steps

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Recipe by: Katie Aubin, Karlee Rotoly • From: Tasty