Provence-Style Pearl Couscous with Figs

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.

  • 4Servings


  • 1/4 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 1/2 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.

Nutrition Information

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