35 minsDinner

Couscous with figs and arugula

Makes: four servings
Makes: four servings


  • 1 ⅓ cups israeli couscous
  • ¾ cup walnuts
  • 2 cups arugula
  • 4 sticks celery
  • 1 shallot
  • 2 oranges
  • 2 tbsp olive oil
  • 1 ½ tbsp red wine vinegar
  • 7 oz dried figs
  • ½ cup parmigiano-reggiano


  1. Prepare israeli couscous according to package instructions on the stovetop.

  2. Roughly chop walnuts and arugula. Finely dice celery and thinly slice shallot. Combine in a large bowl.

  3. Squeeze juice of orange and whisk together with olive oil and red wine vinegar in a glass. Heat for ~15 sec. (don’t let it bubble) in microwave. Chop dried figs and stir into the glass. Pour mixture over israeli couscous.

  4. Combine celery, shallot, walnuts and arugula with israeli couscous and mix well to combine. Finish with some shredded parmigiano-reggiano on top.