food Couscous Salad with Chickpeas, Dates & Cinnamon recipe

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Couscous Salad with Chickpeas, Dates & Cinnamon recipe

8 servings

Ingredients:

3 green onions

1 tablespoon olive oil

1 (14.5 ounce) can chicken broth

1 teaspoon McCormick® Gourmet Collection® Ground Saigon Cinnamon

1/2 teaspoon McCormick® Gourmet Collection® Ground Black Pepper, divided

1/4 teaspoon McCormick® Gourmet Collection® Ground Red Pepper

1 (10 ounce) package couscous

3 tablespoons white wine vinegar

3/4 teaspoon salt, divided

6 tablespoons olive oil

1 (19 ounce) can chickpeas, rinsed and drained

2 cups shredded carrots

1 cup dates, pitted and roughly chopped

1/4 cup pinenuts, toasted

2 tablespoons chopped fresh cilantro (optional)

Instructions:

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 chicken 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.