Blue Cheese & Walnut Stuffed Figs with Nutty Couscous Salad
A delicious combination of sweet and sticky figs, tangy cheese and earthy walnuts. Perfect served with a quick couscous salad either as a light meal for two or a starter for 4. We’ve used clementines for a burst of festive freshness, but you can swap for orange zest and juice if you prefer and if you don’t like blue cheese try with goat’s cheese.
Method
Preheat the oven to 200C/180Cfan. Line a small baking tin with baking paper.
In a small bowl mix together the blue cheese, walnuts, half the clementine zest and honey. Lightly season. Slice a cross in the figs from the top to halfway down, creating a pocket. Spoon the mixture into the figs and place them upright on a baking sheet. Bake for 8-10 minutes until hot and nicely softened, but still holding their shape.
Meanwhile prepare the couscous according to the packet instructions. Allow to cool slightly before fluffing with a fork. Stir through the pistachios, cranberries and remaining clementine zest.
When ready to serve add a squeeze of clementine juice to the couscous and toss to coat. Stir through the rocket.
Arrange the couscous salad on serving plates and top with the stuffed figs. Drizzle with balsamic glaze.
Tip: try adding some pomegranate and/or chopped fresh mint to the couscous salad.
Ingredients
- 4 fresh figs
- 25g soft blue cheese
- 1 heaped tbsp chopped walnuts or pecans
- zest of 1-2 clementines, plus a squeeze of juice
- 1 tbsp honey
- 1 x packet of Ainsley Couscous (try Lemon & Mint or Tomato & Chilli Couscous)
- 2 tbsp dried cranberries
- 1-2 tbsp toasted pistachios or almonds, roughly chopped
- handful of rocket leaves
- balsamic glaze, for drizzling