Lavender Pearl Couscous with Figs

Trim the stems from the fresh figs and quarter them; set aside. Mince the onion and chop the fresh parsley and thyme; gather all ingredients for easy access.

Heat the unsalted butter in a large saucepan over medium heat until melted and foaming. Add the minced onion and cook, stirring occasionally, until softened and translucent, about 3-4 minutes.

Stir in the toasted pearl couscous, coating it evenly with the butter. Cook for 1-2 minutes, stirring constantly, to lightly toast the grains.

Pour in the boiling water and add the dried lavender flowers, stirring well. Season with salt and freshly ground black pepper to taste.

Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 10 minutes until the couscous absorbs most of the liquid.

While the couscous cooks, combine the sherry vinegar and brown sugar in a small bowl, stirring until the sugar dissolves completely. This creates a quick gastrique sauce.

Pour the vinegar-sugar mixture over the couscous and gently fold in the quartered figs. Cover and let rest for 2 minutes to allow the flavors to meld.

Fluff the couscous with a fork and stir in the chopped parsley and thyme. Adjust seasoning with additional salt and pepper if needed.

Transfer to a serving dish and garnish with a fresh thyme sprig. Serve warm or at room temperature.