Couscous Salad With Chickpeas, Dates & Cinnamon

Recipe by Annacia
READY IN: 35mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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