Couscous with Pine Nuts, Carrots, and Figs

andrew@bytejockeyz.comFiber Rich, Recipes, Side Dishes

Valley Fig Growers

Couscous with Pine Nuts, Carrots, and Figs

Cous cous with pine nuts is a simple side dish perfect with grilled chicken or a hearty stew. Our pine nut cous cous adds carrots and figs for extra flavor.
Valley Fig Growers
Servings 6 people


  • 3 tablespoons unsalted butter
  • 2 medium carrots grated
  • ½ teaspoon ground cinnamon
  • 2 cups couscous
  • 1 cup chopped 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


  • 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.
  • 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!

Share This Recipe