Recipe by Annacia
The richness of Saigon Cinnamon flavors this salad, created by Chef Suzanne Goin of Lucques in Los Angeles. Dates, carrots and toasted pine nuts add color and complexity to the couscous.
Top Review by DxAnn
This has been my goto recipe for years when having guests over midday or overnight guests that you want to feed on the way out the door. Fabulous when slightly warm and even better the next day.
- 3 green onions
- 1 tablespoon olive oil
- 1 (14 1/2 ounce) can chicken broth
- 1 teaspoon cinnamon (Saigon prefered but any will do)
- 1⁄2 teaspoon black pepper, coarse grind, divided
- 1⁄4 teaspoon cayenne
- 1 (10 ounce) package couscous
- 3 tablespoons white wine vinegar
- 3⁄4 teaspoon salt, divided
- 6 tablespoons olive oil
- 1 (19 ounce) can chickpeas, rinsed and drained
- 2 cups shredded carrots (3 to 4 large carrots)
- 1 cup dates, pitted and roughly chopped
- 1⁄4 cup pine nuts, toasted
- 2 tablespoons chopped fresh cilantro (optional)
Directions See How It's Made
- Finely chop white part of green onions.
- Slice green parts; reserve for salad.
- Heat 1 tablespoon of the oil in medium saucepan on medium heat.
- Add white onion pieces; cook and stir 5 minutes.
- Stir in chicken broth, cinnamon, 1/4 teaspoon of the black pepper and red pepper and bring to boil.
- Add couscous; cover. Remove pan from heat. Let stand 5 minutes.
- Whisk vinegar, 1/2 teaspoon of the salt and remaining 6 tablespoons oil in small bowl.
- Fluff couscous with fork; spoon into large bowl.
- Add sliced green onions, chickpeas, carrots, dates, pine nuts, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper; toss lightly.
- Add vinaigrette; toss again.
- Serve immediately or refrigerate until ready to serve.
- Garnish with chopped cilantro, if desired.