Valley Fig Growers

Couscous with Carrots, California Figs and Pine Nuts

Serves 4 to 6


  • 3 tablespoons unsalted butter 
  • 2 medium carrots grated 
  • ½ teaspoon ground cinnamon 
  • 2 cups couscous 
  • 1 cup chopped Blue Ribbon Orchard Choice or Sun-Maid California Figs (about 6 ounces) 
  • 1 1/4 cups water 
  • 1 cup low-sodium chicken broth 
  • 1 teaspoon table salt 
  • ¼ teaspoon ground black pepper 
  • ¾ cup toasted pine nuts 
  • 3 tablespoons minced fresh parsley 
  • ½ teaspoon orange zest 
  • 1 tablespoon orange juice 


  1. Heat butter in medium saucepan over medium-high heat. When foaming subsides, add the grated carrots and ½ teaspoon ground cinnamon; cook, stirring frequently, until carrots soften, about 2 minutes. Add couscous and figs and cook, stirring frequently, until grains are just beginning to brown, about 5 minutes. Add water, broth, and salt and pepper; stir briefly to combine, cover, and remove pan from heat. Let stand until grains are tender, about 7 minutes.
  2. Uncover and fluff grains with fork. Stir the toasted pine nuts, fresh parsley leaves, orange zest, and orange juice into couscous before serving.
If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

Nutrition Information

amount per serving

Calories 477
% Calories from Fat 34%
Fat 18g
Cholesterol 15mg
Protein 12g
Carbohydrates 68g
Fiber 8g
Iron 3mg
Sodium 422mg
Calcium 75mg