Couscous Salad with Dates and Almonds - Moroccan

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Couscous Salad with Dates and Almonds - Moroccan

 

2 cups water

1/2 teaspoon salt

1 10-ounce box couscous

1/4 cup extra-virgin olive oil

3 tablespoons fresh lemon juice

1 tablespoon grated lemon peel,(generous)

1 teaspoon ground cardamom

1 15- to 16-ounce can garbanzo beans, (chickpeas), drained

2/3 cup chopped pitted dates

1/2 cup slivered almonds, toasted

1/2 cup minced fresh cilantro

1/4 cup minced green onions

Fresh cilantro sprigs

 

 

 

Bring 2 cups water and 1/2 teaspoon salt to boil in medium saucepan. Add

couscous; stir 30 seconds. Remove from heat. Cover and let stand 5 minutes.

Fluff with fork. Transfer to large bowl to cool.

 

Whisk olive oil, lemon juice, lemon peel, and cardamom to blend in small bowl.

Drizzle over couscous. Mix in garbanzo beans, dates, almonds, minced cilantro,

and green onions. Season with salt and pepper. Let stand at room temperature at

least 1 hour and up to 2 hours. Garnish with cilantro sprigs.

 

Makes 6 servings.

 

Source: Bon Appétit, June 2003

 

 

 

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