PLAN NO. 12

DAY 1: RECIPE

Print

With ImageWithout Image

Seared figs with fresh mozzarella, heirloom tomatoes, cucumbers, pearl couscous, and harissa vinaigrette

Yield: 4

Overview: Cook the couscous, make the vinaigrette, toss the salad, and sear the figs.

Cook modePrevent screen from turning off

Ingredients

For the figs

• 1 ½ lbs figs, cut in half lengthwise

For the salad

• 1 cup pearl (Israeli) couscous
• 1 lb heirloom tomatoes, cut into bite-sized pieces
• 1 lb cucumbers, cut into bite-sized pieces
• 4 scallions, thinly sliced
• 2 cups parsley and/or cilantro, washed and picked (about 1 bunch)
• 1 8-oz ball fresh mozzarella

For the harissa vinaigrette

• ¼ cup harissa, store-bought or homemade
• zest and juice of 1 lemon
• 2 tablespoons sherry vinegar
• 1 teaspoon pomegranate molasses
• ¼ cup extra virgin olive oil

Instructions

1. Cook the couscous. In a medium saucepan, boil 4 cups of water. Add a big pinch of salt and then the pearl couscous. Cook for 10-12 minutes, until al dente. Drain and rinse with cold water. Drizzle lightly with oil and toss (to prevent sticking). Set aside.
2. Make the harissa vinaigrette. Whisk together all of the ingredients in a mixing bowl with a pinch of salt. Taste and adjust. Set aside.
3. Make the salad. Combine the couscous, tomatoes, cucumbers, and scallion together in a mixing bowl (everything but the herbs and mozzarella). Dress to taste with the harissa vinaigrette. Season with salt and pepper. Taste and adjust. Always be tasting.
4. Sear the figs. Toss the figs with a drizzle of olive oil, and season with salt and pepper. Heat a skillet over high heat. Add a thin layer of neutral cooking oil and heat until shimmering. Add the figs, cut side down. Press them down slightly with your spatula, and sear them for 3-4 minutes, until a light crust develops, then remove them to a plate.
5. Plate. Fold the picked herbs into the salad, and add a generous spoonful to each plate. Tear pieces of mozzarella and arrange them over the salad. Top with figs, drizzle with olive oil, and serve.

© 2025 Aster Pantry LLC, All Rights Reserved

---

DAY 2: LEFTOVERS

Leftovers - Pan con tomate with poached eggs, herbs, and harissa

Overview: Grill your bread and grate a tomato

Choose your bread - baguette or sourdough recommended - and grill or toast as many slices as you want. Drizzle with olive oil and rub the surface with a peeled garlic clove. Using a box grater, grate a tomato (or two) into a mixing bowl. Season with plenty of salt, black pepper, and olive oil. Spoon a generous portion of your tomato mixture over each slice of bread and top with a poached egg, whatever soft herbs you have on hand (basil, parsley, cilantro, tarragon, etc), and harissa.

Not feeling the poached egg? Top your bread with more fresh mozzarella instead.

---

SHOPPING LIST

---

EXTRA RECIPES

We’re never upset about having leftover harissa in the fridge. It’s fantastic on eggs, roasted potatoes, sandwiches, or grilled veggies.

---