I’ve been spending too much money on lunch lately and was looking for a filling, delicious salad that I could make instead. I had figs, I had hazelnuts, I had Israeli Couscous. It was a start! What was it missing? Cheese! And I guess some sort of salady something to make it pretty and healthier. And so this salad was born:
It was really freaking delicious. My recipe was enough for four very satisfying lunches. I love it when I can eat a salad for lunch and actually feel full! If you’re wondering why I chose Israeli Couscous (other than the fact that I had it in my pantry) it’s because I thought it would work better in a salad than the regular, smaller couscous. It mixed in well with everything, and didn’t really sink to the bottom. I used a baby spinach based mix the first time I made this, and a regular baby greens mix the next time. I say you should just pick what you like!
I went home this past weekend, and thought it would be nice to make it for my family’s Memorial Day picnic. I chose to double the recipe, and it made for a very delightful picnic salad. Also it was super convenient because I was able to make it the day before. People seemed to like it, and I promised I would have the recipe on my website, and I never lie! I’d write a more fun story, but I have lots of homework to pretend to do now.
Here’s the recipe! Enjoy!
- 1 cup Israeli Couscous
- ½ cup chopped hazelnuts, lightly toasted
- 1 cup dried figs, quartered
- ½ cup crumbled goat cheese
- 5 oz baby greens mix (spinach, baby lettuce, etc.)
- 2 Tbsp olive oil
- ⅓ cup fresh lemon juice
- Salt and pepper to taste
- Cook the couscous in lightly salted water according to the package instructions.
- Drain and rinse with cold water.
- In a large bowl mix cooked couscous, figs, toasted hazelnuts, and olive oil. Cover and let cool in refrigerator at least 10 minutes.
- Once cooled, add goat cheese and salad.
- Toss with lemon juice, and salt and pepper to taste.
- Keep chilled before serving.
If you aren’t sure how to toast hazelnuts, here’s how I do it:
On the stop top, spread the chopped hazelnuts out in an ungreased pan. Keep heat on medium/medium-low, stir hazelnuts frequently until they are lightly toasted. Make sure you watch them so they don’t burn! It should only take a few minutes. Remove them to a separate bowl once finished, so they don’t continue to cook in the hot pan!