nutritional information


  • Calories: 250
  • Protein: 5 g
  • Total Fat: 6 g
  • Saturated Fat: 3 g
  • Carbohydrates: 47 g
  • Cholesterol: 15 mg
  • Sodium: 45 mg
  • Fiber: 4 g
  • Sugar: 16 g

Provence-Style Pearl Couscous with Figs

Provence-Style Pearl Couscous with Figs

Serves 4

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
  • Salt to taste
  • 2 Tbs. chopped fresh parsley
  • 2 tsp. chopped fresh thyme plus a sprig for garnish
  • Freshly ground black pepper to taste
  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.


September 2004

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