Seared Figs with Fresh Mozzarella, Pearl Couscous & Harissa Vinaigrette
This is one of my favorites - fresh vegetables and tangy, spicy sauce, all grounded by the mellow, toothy couscous. We have an omnivore version of this dish featuring scallops. It’s amazing…but I honestly couldn’t tell you which one I like more. The combination of the creamy mozzarella and the lightly sweet, caramelized figs is intoxicating.
Serves 4
INGREDIENTS
For the figs
1 ½ pounds fresh figs, cut in half lengthwise
For the salad
1 cup pearl (Israeli) couscous
1 pound heirloom tomatoes, cut into bite-sized pieces
1 pound cucumbers, cut into bite-sized pieces
4 scallions, thinly sliced
1 bunch cilantro and/or parsley, washed and picked
For the harissa vinaigrette
¼ cup harissa, store-bought or homemade
1 lemon, zest and juice
2 tablespoons sherry vinegar
1 teaspoon pomegranate molasses
¼ cup extra virgin olive oil
METHOD
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.
Make the harissa vinaigrette. Whisk together all of the ingredients in a mixing bowl with a pinch of salt. Taste for seasoning and adjust. Set aside.
Make the salad. Combine the couscous, tomatoes, cucumbers, and scallion together in a mixing bowl (everything but the herbs). Dress to taste with the harissa vinaigrette. Season with salt and pepper. Taste for seasoning and adjust. Always be tasting.
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.
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.
FURTHER READING
