I love the juxtaposition of sweet and salty, chewy and crunchy, and Couscous with Figs and Feta is just that and a lot more. Although this dish is vegetarian, there is no sacrifice of a rich meaty flavor coming from the plumped up figs. I also use whole wheat couscous, but If you are really carb phobic you can substitute with quinoa with excellent results.. I love the addition of pomegranate molasses to make a beautiful glaze with the figs. Pomegranate molasses is relatively inexpensive, and you can find it readily in Middle Eastern and Indian markets. If you can’t find any, you can take pomegranate juice and boil, then simmer until the juice gets thicker. I use a good quality olive oil for this recipe and add it last, so that the flavors are more robust. One way you can tell if the olive oil is good quality is to check the harvest date. If the harvest date is recent, then the olive oil is fresher and more flavorful. This dish is great any time of the year—either as an addition to your Thanksgiving table, or as an entree with a side of leafy salad. If you have visited my page because you read the Los Altos Crier magazine–welcome! I brought this dish to life with full instructions in the video below. I will have a fun holiday no bake sweet idea on here soon, so check back if you want some more holiday entertaining inspiration. Thank you for all of your feedback, I enjoy reading your comments and e-mails–Happy Thanksgiving!
