Valley Fig Growers

Couscous with Carrots, California Figs and Pine Nuts

Serves 4 to 6


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 California 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 


  1. 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.
  2. Uncover and fluff grains with fork. Stir the toasted pine nuts, fresh parsley leaves, orange zest, and orange juice into couscous before serving.


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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