Couscous Salad with Chickpeas, Dates & Cinnamon
2 - Lunch, Salad
Ingredients
3 green onions
7 tablespoons olive oil divided
1 teaspoon McCormick Gourmet™ Organic Cinnamon Ground Saigon
1 1/2 cups Kitchen Basics® Original Chicken Stock
1/2 teaspoon McCormick Gourmet™ Organic Black Pepper Coarse Ground, divided
1/4 teaspoon McCormick Gourmet™ Organic Cayenne Pepper
1 package (10 ounces) couscous
3 tablespoons white wine vinegar
3/4 teaspoon salt divided
1 can (19 ounces) chickpeas drained and rinsed
2 cups shredded carrots
1 cup (about 5 ounces) dates pitted and coarsely chopped
1/4 cup pine nuts toasted
Description
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.
20m PREP TIME
15m COOK TIME
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 stock, cinnamon, 1/4 teaspoon of the black pepper and cayenne pepper. Bring to boil.
Add couscous; cover. Remove from heat. Let stand 5 minutes
Mix remaining 6 tablespoons oil, vinegar and 1/2 teaspoon of the salt in small bowl with wire whisk until well blended
Fluff couscous with fork; spoon into large bowl.
Add sliced green onions, chickpeas, carrots, dates, pine nuts, and remaining 1/4 teaspoon each salt and black pepper; toss lightly.
Add vinaigrette; toss again.
Serve immediately or refrigerate until ready to serve.
Nutrition
NUTRITION INFORMATION (PER SERVING)
412 CALORIES
16g TOTAL FAT
0mg CHOLESTEROL
664mg SODIUM
57g CARBOHYDRATES
7g FIBER
10g PROTEIN