Couscous, Fig and Ham Salad with Tapenade Croutons Recipe
Couscous, Fig and Ham Salad with Tapenade Croutons
Total time: 15 to 30 minutes

Prep. time: 10 minutes
Cooking time: 15 minutes

Difficulty: Easy
Chef's Note

You could substitute dried apricots for the figs. 
You could substitute dried ham for the Parma ham. 
You could buy prepared tapenade. 

For 4 servings

- 100 g (3 1/2 oz.) instant couscous
- a knob of butter
- 1 melon
- 1 package of baby greens
- 100 g (3 1/2 oz.) feta
- 100 g (3 1/2 oz.) 100 g de Parma ham
- 8 dried figs
- Croutons

- 200 g (7 oz.) pitted green olives
- 2 tbsp. drained capers
- 150 ml (10 Tbsp.) olive oil
- a squeeze of lemon juice
- Black pepper

- 1 tbsp. mustard
- 1 tbsp. honey
- 1 tbsp. cider vinegar
- 4 tbsp. olive oil
- Salt and pepper
  1. Place the couscous in a bowl with 125 ml (1/2 cup) boiling water and the butter; stir and cover. Let swell for 9 minutes. Cool and refrigerate.
  2. Quarter the figs.
  3. Dice the feta and melon.
  4. Cut the ham into strips.


  1. With a chopper, crush the pitted olives, anchovy fillets and capers.
  2. Add a little olive oil and continue crushing to make a more or less fine mixture.
  3. Season with pepper and lemon juice.
  4. Spread the tapenade on the croutons.


  1. In a bowl, combine the ingredients for the dressing.
  2. In a salad bowl or platter, place the greens, couscous, melon, feta, figs, ham and dressing.
  3. Place the tapenade croutons on top for garnish.
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