There are certain recipes that feel like an evolution – between sweet and savory, perhaps pantry and garden, between what you planned and what you just happened to have on hand. This fig and olive couscous with pistachios, orange and mint is exactly that kind of recipe. (And perfect for that mint I had left over from Easter!) Quick to prepare, easy to adjust or embellish and perfect for all seasons!
At first glance, this recipe reads like a study in contrasts – sweet and “jammy” dried figs against briny olives, alongside the bright citrus and fresh herbs and the richness of butter and stock. Once it comes together, it’s less of a contrast and more like a conversation between a bunch of old friends.
It begins with a shallot melting slowly into the butter and becoming sweet followed by the richness of chicken stock that permeates the kitchen with fragrant warmth. Add in the couscous that requires very little timewise, yet returns something nearly cloudlike. As the couscous steams off in the heat, it absorbs not only the stock but also the essence of the sweet reconstituted figs and the punch from briny olives.
And then comes the moment that really transforms this recipe to making your meal memorable. Chopped meaty pistachios for crunch. Orange juice, zest, fresh parsley and mint for brightness. A final drizzle of olive oil ties it all together.
What I love most about this fig and olive couscous is its flexibility. It can sit comfortably beside roasted chicken, kebabs or lamb, but it’s just as satisfying on its own, perhaps eaten at the kitchen counter from the bowl like myself. It travels well, too, making it an ideal addition to a picnic or a long, leisurely lunch where dishes are meant to linger.
Serving Suggestions
Serve the fig and olive couscous beside a rotisserie chicken from the market with a fresh green salad, like my Arugula and Orange Salad with Serrano and Manchego in Citrus Dressing
Or, serve it alongside these other recipes from The Savory Tart:
- Olive Juice Brined Roast Chicken with Herb Butter
- Simple Tomato and Citrus Red Snapper
- Yogurt, Harissa and Aleppo Pepper Chicken Kebabs
- Lemon and Herb Roast Chicken
Ingredients
Couscous generally comes in three varieties that are defined by grain size – Moroccan, which is used in this Fig and Olive Couscous; Israeli, also known as Pearl; and Lebanese. All are made from semolina white, but they differ in texture and cooking time. Moroccan is the smallest with the quickest cooking time. Lebanese on the other hand is quite large, and similar in size to chickpeas.
- unsalted butter
- shallot
- chicken stock
- Moroccan couscous
- dried figs
- mixed olives, like Castelvetrano, Kalamata or Manzanilla
- shelled pistachio nuts
- orange
- fresh mint
- fresh parsley
- extra-virgin olive oil
- kosher salt and pepper
See recipe card for quantities.
Jump to RecipeInstructions
Heat butter in a large saucepan set over medium heat.
Cook the shallots for 4 to 5 minutes.
Stir occasionally until softened.
Add chicken stock to saucepan and bring it to a boil.
Stir in the couscous.
Add the dried figs and olives, remove from heat and cover and let stand for 5 to 7 minutes until the couscous has absorbed all the water.
While the couscous cooks, prepare the pistachios, orange, mint and parsley
Fluff the couscous by stirring.
Stir in the remaining ingredients and a generous drizzle of olive oil.
Stir to combine and add salt and pepper to taste.
Substitutions & Variations
- Diced Chicken | Add two cups of diced or shredded roast chicken when. you add the pistachios and turn this into a meal.
- Shrimp | Stir in 12 ounces of cooked shrimp when adding in the pistachios for a quick meal
- Dried Fruit | Instead of dried figs, add diced prunes, apricots, raisins or currants -- or a mix!
- Nuts | Pistachios are lovely, but use pine nuts, almonds or pecans instead
- Citrus | Use lemon juice and zest instead of the orange zest
- Olives | I used a mix of Castelvetrano and Kalamata, but use a mix of what you have on hand -- even rip black olives will work if mixed in with green olives, such as Manzanilla
- Vegetarian | This is naturally vegetarian
- Vegan | Simply substitute the chicken broth for vegetable broth
- Gluten Free | There are gluten free versions of couscous. Look for brands such as Gefen, Goldbaum's, and Clearspring.
Equipment
This is a dream to make. All you will need is a large saucepan with a lid!
Storage
Store in an airtight container in the refrigerator for up to four or five days. The leftovers are excellent as the flavors develop.
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🍽️ Recipe
Fig and Olive Couscous with Pistachios, Orange and Mint
Equipment
- large saucepan with a lid
Ingredients
- 3 tablespoons unsalted butter
- 1 shallot,
- 3 cups chicken stock
- 1-½ cups Moroccan couscous
- ¾ cup quartered dried figs
- ¾ cup pitted and coarsely chopped or sliced mixed olives
- ½ cup coarsely chopped pistachios
- zest and juice from half an orange
- 2 tablespoons chopped mint
- 2 tablespoons chopped parsley
- extra-virgin olive oil
- kosher salt and pepper to taste
Instructions
- Heat butter in a large saucepan set over medium heat. Saute shallots for 4 to 5 minutes until softened. Add chicken stock to saucepan and bring it to a boil. Stir in the cous cous, dried figs and olives, remove from heat, cover and let stand for 5 to 7 minutes until the couscous has absorbed all the water.
- Stir in the remaining ingredients, a generous drizzle of olive oil and salt and pepper to taste.
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