Ancient Fig Salad

Servings: 4

Figs are one of the oldest fruits we know, literally stemming from the ancient Mediterranean area. We use the larger pearl couscous here as a substantial contrast to the sturdy figs. If you use the regular couscous, cut the figs smaller.



¾ cup Israeli (pearl) couscous

Juice of 1 lemon

2 tablespoons olive oil

1 tablespoon honey

Salt and pepper

2 green onions, thinly sliced

1 rib celery, finely chopped

4 fresh figs, cut into quarters

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In a medium saucepan with Teflon™ nonstick coatings, cook the couscous according to package directions; set aside. In a small bowl, mix the lemon with the oil, honey and a seasoning of salt and pepper. Mix the onions and celery with the couscous. Pour the dressing overall and mix. Gently fold in most of the figs, top with the remaining fruits and serve.  

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