Fig and Olive Couscous with Pistachios, Orange and Mint
This fig and olive couscous with pistachios, orange and mint is exactly that kind of recipe that feels like 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. Quick to prepare and easy to adjust or embellish.
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.