Lemon Infused Pearl Couscous with California Figs

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Lemon Infused Pearl Couscous with California Figs

When you need an easy couscous recipe, look no further. Lemon-infused Israeli couscous cooks with California dried figs for a delicious side dish.
Course Side Dish
Keyword easy couscous recipe, Israeli couscous
Servings 6 servings
Calories 322kcal

Ingredients

  • 2 ½ cups pearl couscous
  • 1/2 cup Orchard Choice or Sun-Maid California Figs stemmed and diced
  • 3 tablespoons unsalted butter room temperature, cut into small pieces
  • 1 tablespoon freshly grated lemon zest
  • 1 tablespoon lemon juice
  • Salt and freshly ground black pepper

Instructions

  • For non-instant couscous, place the couscous into a large bowl. Fill a stock pot or large pasta pot 3/4 of the way with water. Bring water to a boil. Pour the couscous into the boiling water and stir. Cook for 7 to 8 minutes until the couscous is tender. Stir in the dried figs. Drain immediately. Toss the couscous with butter, lemon zest and juice, salt and pepper, just until the butter melts.

Notes

Recipe from Joanne Weir. Valley Fig Growers is a proud sponsor of Joanne Weir’s Cooking Class TV series, airing on public television stations nationwide.

Nutrition

Calories: 322kcal | Carbohydrates: 56g | Protein: 9g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 8mg | Potassium: 128mg | Fiber: 4g | Sugar: 1g | Vitamin A: 175IU | Vitamin C: 2.2mg | Calcium: 19mg | Iron: 0.8mg

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!

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