Couscous with Carrots, California Figs and Pine Nuts

andrew@bytejockeyz.comFiber Rich, Recipes, Side Dishes

Valley Fig Growers

Couscous with Carrots, California Figs and Pine Nuts

Valley Fig Growers
Nutrition
Servings 6 people

Ingredients

  • 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

Instructions

  • 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.

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