Ingredients
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3 green onions
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1 tablespoon olive oil
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1 (14 1/2 ounce) can chicken broth
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1 teaspoon cinnamon (Saigon prefered but any will do)
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1/2 teaspoon black pepper, coarse grind, divided
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1/4 teaspoon cayenne
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1 (10 ounce) package couscous
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3 tablespoons white wine vinegar
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3/4 teaspoon salt, divided
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6 tablespoons olive oil
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1 (19 ounce) can chickpeas, rinsed and drained
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2 cups shredded carrots (3 to 4 large carrots)
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1 cup dates, pitted and roughly chopped
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1/4 cup pine nuts, toasted
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2 tablespoons chopped fresh cilantro
Instructions
- 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.