Valley Fig Growers
Couscous with Carrots, Figs and Pine Nuts
Serves 4 to 6
Ingredients
- 3 tablespoons unsalted butter
- 2 medium carrots grated
- ½ teaspoon ground cinnamon
- 2 cups couscous
- 1 cup chopped Blue Ribbon Orchard Choice or Sun-Maid Figs (about 6 ounces)
- 1 1/4 cups water
- 1 cup low-sodium chicken broth
- 1 teaspoon table salt
- ¼ teaspoon ground black pepper
- ¾ cup toasted pine nuts
- 3 tablespoons minced fresh parsley
- ½ teaspoon orange zest
- 1 tablespoon orange juice
Directions
- Heat butter in medium saucepan over medium-high heat. When foaming subsides, add the grated carrots and ½ teaspoon ground cinnamon; cook, stirring frequently, until carrots soften, about 2 minutes. Add couscous and figs and cook, stirring frequently, until grains are just beginning to brown, about 5 minutes. Add water, broth, and salt and pepper; stir briefly to combine, cover, and remove pan from heat. Let stand until grains are tender, about 7 minutes. Uncover and fluff grains with fork. Stir the toasted pine nuts, fresh parsley leaves, orange zest, and orange juice into couscous before serving.
Valley Fig Growers is a proud sponsor of Cook's Country TV.
Recipe credit: America’s Test Kitchen.
Nutrition Information
amount per serving
- Calories 477
- % Calories from Fat 34%
- Fat 18
- Cholesterol 15
- Protein 12
- Carbohydrates 68
- Fiber 8
- Iron 3
- Sodium 422
- Calcium 75
- Potassium 486
