Fig, Spinach, and Cauliflower 'Couscous' Salad
Between the cauliflower, whole wheat couscous, almonds, figs, and spinach, there are 6 grams of fiber per serving in this flavorful salad. Serve on the side of grilled chicken or fish for a well-balanced meal.
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
- 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.
- 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.
- 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.
- For dressing: Transfer figs, honey, balsamic vinegar, oil, salt, and pepper to a blender. Puree until smooth.
- 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.
- Recipe provided by Abbey Sharp, R.D, owner and publisher at Abbey's Kitchen
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