This easy side dish makes the most of the contrast between sweetly exotic figs and tart homely rhubarb. It's great with grilled chicken, and any leftovers can be tossed together for lunch the next day. Be sure to remove the tough bit of stem at the tip of each dried fig before chopping.

Serves 4


  • 1 Tbsp. canola oil
  • 1 medium onion, chopped (about 1 cup)
  • 1/2 cup chopped dried mission figs
  • 1/2 cup finely chopped rhubarb
  • 1 cup couscous
  • 1 1/4 cups chicken stock
  • 1/2 tsp. salt
  • 1/4 tsp. cinnamon
  • pinch ground cloves
  • 1/3 cup slivered almonds


Heat oil in medium saucepan with a tight-fitting lid. Add onions and cook, stirring, until they begin to color and soften, about 10 minutes.

Add figs and rhubarb and cook 2 minutes more. Add couscous, stock, salt, cinnamon, and cloves. Bring to a boil, then cover and remove from heat.

Let sit for 10 minutes, until all the liquid is absorbed. Stir in almonds and serve immediately.

Reprinted with permission from Rhubarb Renaissance by Kim Ode, published by Minnesota Historical Society Press.


Next Story