Provence-Style Pearl Couscous with Figs Recipe | Vegetarian Times Skip to main content

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.



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¼ cup sherry vinegar
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2 Tbs. brown sugar
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4 fresh figs, stems trimmed and quartered
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2 Tbs. unsalted butter
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1 medium-sized onion, minced
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1 tsp. dried lavender flowers
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1 cup toasted pearl couscous
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1 ½ cups boiling water
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2 Tbs. chopped fresh parsley
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2 tsp. chopped fresh thyme plus a sprig for garnish


  1. 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.
  2. 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.
  3. 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.


Nutrition Information: 

5 g
Total Fat: 
6 g
Saturated Fat: 
3 g
47 g
15 mg
45 mg
4 g
16 g
Serves 4