Provence-Style Pearl Couscous with Figs
Couscous, a semolina-based pasta, comes in various sizes. If the pearl couscous is unavailable, use the smaller, quick-cooking variety instead.
¼ cup sherry vinegar
2 Tbs. brown sugar
4 fresh figs, stems trimmed and quartered
2 Tbs. unsalted butter
1 medium-sized onion, minced
1 tsp. dried lavender flowers
1 cup toasted pearl couscous
1 ½ cups boiling water
2 Tbs. chopped fresh parsley
2 tsp. chopped fresh thyme plus a sprig for garnish
- Put the sherry vinegar and brown sugar into a saucepan, and bring to a boil over high heat. Add figs, reduce heat to low and cook for 4 minutes, stirring occasionally. Remove from the heat.
- Warm butter in saucepan over medium-low heat. Add the onion and lavender, and cook until the onion is tender, for about 8 minutes, stirring often.
- Stir in the couscous until it is well coated with butter. Add the water and salt, and increase the heat to high. Bring to a boil, reduce the heat to very low and cover. Cook for 12 minutes. Stir in the parsley, thyme, figs and pepper. Add more salt if necessary, garnish and serve.