Description
This sweet couscous salad combines the exotic flavors of cinnamon and cardamom with the sweetness of dried figs and the floral notes of rose petals, all soaked in vinsanto for a Middle-Eastern fairy-tale appeal.
Ingredients
Units
Scale
- 1/2 cup (175 g) precooked couscous
- 2 tbsp granulated sugar
- 1 tbsp (15 ml) extra virgin olive oil
- 1 tsp ground cinnamon
- 4 dried figs
- 5 cardamom pods, crushed
- 1 tbsp dried rose petals
- Vinsanto (Tuscan sweet dessert wine), enough to soak
Instructions
- Prepare the couscous according to package instructions, ensuring it is fluffy and light.
- Chop the dried figs into small pieces.
- In a bowl, combine the chopped figs, crushed cardamom pods, and dried rose petals. Pour enough vinsanto over them to cover and let soak for at least 30 minutes to allow the flavors to meld and the ingredients to soften.
- After soaking, squeeze the figs and other ingredients to remove excess liquid.
- In a large bowl, combine the prepared couscous, soaked figs, cardamom, and rose petals.
- Add the granulated sugar, extra virgin olive oil, and ground cinnamon to the couscous mixture. Stir well to combine all ingredients evenly.
- Serve the couscous salad at room temperature, allowing the flavors to shine.
Notes
- For a non-alcoholic version, you can soak the figs in a mixture of water and a splash of orange juice instead of vinsanto.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- This salad is perfect for a summer picnic or as a light dessert.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 12
- Sodium: 5
- Fat: 4
- Carbohydrates: 35
- Fiber: 3
- Protein: 3
- Cholesterol: 0