Couscous with Hazelnuts, Figs, and Feta Recipe

Couscous is not a type of grain, but a type of pasta, and when soaked in hot liquid, it gets tender and fluffy. Couscous is a staple food in Northern Africa and is typically served in stews to soak up the spicy flavors. Since it is a versatile ingredient, it can be made into a dessert when sprinkled with almonds, cinnamon sugar, and rose water. 

Ingredients

• 4 tablespoons olive oil
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 cup reduced-sodium chicken broth
• 1 cup orange juice
• ½ teaspoon ground cloves
• ¼ teaspoon cinnamon
• ¼ teaspoon saffron threads (optional)
• 1 ½ cups dry whole wheat or regular couscous
• ½ cup chopped toasted hazelnuts
• ½ cup chopped fresh or dried figs
• Salt to taste
• ½ cup crumbled feta cheese
• ¼ cup fresh chopped mint

Directions
Before you begin: Wash your hands.

1. Heat 2 tablespoons of olive oil in a medium saucepan. Add onion and garlic. Cook and stir over medium heat for about 5 minutes, until onion is translucent.
2. Add broth and orange juice. Bring to a boil.
3. Add cloves, cinnamon and, if desired, saffron. Stir.
4. Add couscous, remove from heat and allow to sit for about 5 minutes, allowing couscous to absorb the liquid. 
5. When couscous is cooked, stir in hazelnuts, figs, and the remaining 2 tablespoons of olive oil.
6. Fluff with a fork, season with salt, and top with crumbled feta cheese and chopped mint.

Cooking Notes

• Substitute any toasted nuts for hazelnuts, such as almonds, pine nuts, pistachios, or walnuts.
• Substitute dates, apricots, or dried plums (prunes) in place of figs.

Nutrition Information
Serving size: about 3/4 cup
Serves 6

Calories: 410; Calories from fat: 170; Total fat: 19g; Saturated fat: 3.5g; Trans fat: 0g; Cholesterol: 10mg; Sodium 230mg; Total carbohydrate: 53g; Dietary fiber: 9g; Sugars: 12g; Protein: 12g

Source: https://www.eatright.org/food/planning-and-prep/recipes/couscous-with-hazelnuts-figs-and-feta-recipe