With arugula, walnuts, goat cheese & lemon vinaigrette, this fig couscous salad is beautiful and filling whether served as a salad or side.
1 tablespoon plus 2 tablespoons olive oil
1 cup whole-wheat pearl (Israeli) couscous
1 cup water
1 tablespoon fresh lemon juice
1 tablespoon minced shallots
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 handfuls baby arugula
12 fresh figs, quartered
1/4 cup chopped walnuts
1/4 cup crumbled goat cheese
Heat 1 tablespoon olive oil in a large saucepan over medium heat. Toast the couscous until it is golden, about 5 minutes. Add the water and bring to a boil. Reduce heat to low, cover and simmer until the water is absorbed and the couscous is tender, about 10 minutes.
Let the couscous cool for 5 minutes.
While the couscous is cooking, in a small bowl, whisk together the remaining olive oil, lemon juice, shallots, salt and pepper.
In a large bowl, combine the couscous, arugula and vinaigrette. Fold in the figs, walnuts and goat cheese. Serve at room temperature or cold.