Fig Couscous Salad

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Arugula

Olive Oil

Fresh Figs

Goat Cheese

Parsley

Pearl Couscous

Honey

Balsamic Vinegar

Water

Salt Pepper

Mustard

Red Onions

Walnuts

Toast the couscous over medium heat. Add the water, bring to a boil, reduce heat, cover and simmer until the couscous is tender, about 10 minutes.

Make the pearl couscous.

In a small bowl, whisk together the honey, mustard, balsamic vinegar, olive oil, salt and pepper.

Make the vinaigrette.

In a large bowl, combine the figs, red onions, walnuts, goat cheese, arugula and parsley.

Assemble the salad.

Gradually drizzle in the dressing. You can add more as needed.

Toss the salad with the balsamic vinaigrette.

Fig Couscous Salad

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