Valley Fig Growers
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Couscous with Carrots, California Figs and Pine Nuts

Course: Side Dish
Servings: 6 people
Calories: 404kcal

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.

Nutrition

Calories: 404kcal | Carbohydrates: 52g | Protein: 11g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 424mg | Potassium: 326mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3750IU | Vitamin C: 5.7mg | Calcium: 31mg | Iron: 1.9mg