California Fig & Pistachio Couscous

andrew@bytejockeyz.comFiber Rich, Recipes, Side Dishes

California Fig & Pistachio Couscous

Servings 7 servings


  • 1 1/2 tablespoons olive oil
  • 1 teaspoon salt
  • 10 oz couscous
  • 1 1/2 cups Blue Ribbon Orchard Choice or Sun-Maid California Figs thinly sliced
  • 1 1/4 teaspoons ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/2 cup shelled pistachios chopped
  • 1/4 cup chopped green onions
  • 1/4 cup thinly sliced fresh basil


  • Combine 2 1/4 cups water, oil and salt in medium saucepan; bring to boil. Remove from heat; stir in couscous, figs, and spices. Cover; let stand until water is absorbed, about 5 minutes. Transfer to a large bowl and fluff with fork. Cool completely. Stir in nuts, green onions and basil.

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