Whole Wheat Saffron Couscous w/ Red Wine Poached Figs
For The Figs:
4 Ounces Dried or Fresh Figs 2 Cups Red Wine 1/4 tsp. Cinnamon, ground 1 Tbs. Lemon Juice 1/4 Cup Agave Nectar Pinch Black Pepper
Note: If this recipe seems overly complicated or if you don't care for figs, just eliminate this part of the recipe and simply make the couscous.
Cut stem off figs. Cut figs into quarters. Place figs into sauce pan. Add all other fig ingredients. [wine, cinnamon, lemon, agave, pepper] Bring pot to a boil. Turn down heat and simmer 1 minute. Remove pan from stove. Place figs and wine into a bowl. Let figs soak in wine for 30 minutes. While figs are soaking, prepare the couscous. Strain wine back into sauce pan. Leave figs in bowl. Reduce wine over high heat. Wine should reduce into a syrup. Place syrup into a small bowl and reserve.
2 Cups Whole Wheat Couscous
Saffron Water: 3 Cups Water 1 tsp. Saffron 1 Pinch Crushed Red Pepper 1 Pinch Black Pepper 1/2 tsp. Salt
Place couscous into a large bowl. Bring saffron water to a boil. Pour water through strainer into couscous bowl. Mix a couple of times to blend. Quickly cover bowl with plastic or foil. Keep covered for 5 minutes. Remove plastic and fluff couscous with a fork. Let cool for 10 minutes and fluff again. Add Mint, Parsley and Figs to Couscous. Mix all ingredients well by hand. Push down on couscous to pack firmly in bowl. Flip bowl over onto a plate. Unmold couscous. Drizzle with about half of the syrup. Add more syrup to any meat item served with couscous.
Note: Can be served at room temperature or microwaved if desired
New Taste Thinking: This is a photo of saffron. It is a very expensive spice and may not be something that you would want to spend your money on. The recipe will work just fine without the saffron so don't stress about it.
Serving Size 1/2 Cup Servings Per Recipe 14 Calories 169 Calories 9 Total Fat 1g Saturated Fat 0g Trans FAt 0g Cholesterol 0mg Sodium 91mg Total Carbohydrate 31g Dietary Fiber 2g Sugars 9g Protein 4g