Couscous, a semolina-based pasta, comes in various sizes. If the pearl couscous is unavailable, use the smaller, quick-cooking variety instead.
- 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.
- 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