Description Edit


Ingredients Edit

Directions Edit

1. Put the sherry vinegar and brown sugar into a saucepan, and bring to a boil over high heat. Add the figs, reduce the heat to low and cook for 4 minutes, stirring occasionally. Remove from the heat.

2. Warm the butter in a saucepan over medium-low heat. Add the Onion and lavender, and cook until the Onion is tender, for about 8 minutes, stirring often.

3. Stir in the couscous until it is well coated with butter. Add the water and salt, and increase the heat to high. Bring to a boil, reduce the heat to very low and cover. Cook for 12 minutes. Stir in the parsley, thyme, figs and pepper. Add more salt if necessary, garnish and serve.

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See also Edit

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