Couscous Salad with Chickpeas, Carrots, Dates and Cinnamon

[Guest guest]

Couscous Salad with Chickpeas, Carrots, Dates and Cinnamon

 

3 green onions

1 tablespoon olive oil

2 cups broth

1 teaspoon ground cinnamon

1/2 teaspoon ground black pepper, divided

1/4 teaspoon ground red pepper

1 package, or 10 ounces, couscous

3 tablespoons white wine vinegar

3/4 teaspoon salt, divided

6 tablespoons olive oil

1 19 oz. can chickpeas, rinsed and drained

2 cups shredded carrots

1 cup dates, pitted and roughly chopped

1/4 cup pinenuts or almonds, toasted

2 tablespoons chopped fresh cilantro, optional

 

Finely dice white end of green onions. Slice green parts of green onions and

reserve for salad. Gently cook white onion pieces in olive oil 5-7 minutes in a

medium saucepan. Stir in  broth, cinnamon, 1/4 teaspoon black pepper and red

pepper. Bring to a boil; add couscous. Cover and remove pan from heat. Let stand

5 minutes.

Whisk together vinegar, 1/2 teaspoon salt and olive oil in a small bowl.

Fluff couscous with a fork; put in a large bowl. Toss in sliced green onions,

chickpeas, carrots, dates, pinenuts, remaining 1/4 teaspoon salt and remaining

1/4 teaspoon black pepper; add vinaigrette and toss again. Serve right away or

chill. Garnish with chopped cilantro, if desired.