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Fig, Spinach, and Cauliflower 'Couscous' Salad

Fig, Spinach, and Cauliflower 'Couscous' Salad

Ingredients

For the cauliflower rice:

  • 1/4 head cauliflower, cut into large chunks

For the couscous:

  • 1 teaspoon olive oil
  • 1/2 cup whole wheat Israeli couscous
  • 1/2 cup plus 1 tablespoon hot water
  • Pinch of salt

For the salad:

  • 2 teaspoons olive oil
  • 2 cups spinach
  • 2 tablespoons water
  • Pinch each of salt and pepper
  • 3 figs, diced
  • 1 ounce sliced almonds, toasted
  • 1 ounce chevre cheese
  • 1/2 teaspoon fresh lemon zest

for the dressing:

  • 2 figs, stemmed and diced
  • 2/3 teaspoon honey, or to taste
  • 2 1/2 tablespoons balsamic vinegar
  • 1 1/2 tablespoons olive oil
  • 1 1/2 tablespoons water
  • Salt and pepper, to taste

Directions

  1. For cauliflower rice: Transfer cauliflower to a food processor. Don't fill food processor more than 3/4 full at a time. Pulse until it is broken into couscous sized pieces.
  2. For the couscous: Heat teaspoon of oil in a pan or pot over medium heat. Add real Israeli couscous and stir until toasted and golden brown, about 5 minutes. Add in hot water and bring to a boil. Once boiling, reduce heat to a simmer, cover and cook until liquid has absorbed, about 10 minutes.
  3. For salad: Heat pan over medium high and add in 2 teaspoon oil. Toss in spinach and 2 tablespoons water. Put lid on and let it cook on low for 2 minutes. Add in cauliflower couscous, put lid back on and cook for another 2 minutes until spinach is wilted and cauliflower is tender.
  4. For dressing: Transfer figs, honey, balsamic vinegar, oil, salt, and pepper to a blender. Puree until smooth.
  5. To assemble: Mix together couscous, cauliflower and spinach mixture, and diced figs and toss with a few tablespoons dressing. Transfer to a bowl or serving container and top with toasted almonds, chevre, and lemon zest. Serve with remaining dressing.

Note

  • Recipe provided by Abbey Sharp, R.D, owner and publisher at Abbey's Kitchen

Nutrition Information

Per serving: 273 kcal cal., 14.5 g fat (3 g sat. fat), 34 g carb., 6 g fiber, 14 g sugar, 7 g pro.. Percent Daily Values are based on a 2,000 calorie diet

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