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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.
3 green onions
7 tablespoons olive oil, divided
1 teaspoon McCormick Gourmet™ Cinnamon, Ground Saigon
1 1/2 cups Kitchen Basics® Original Chicken Stock
1/2 teaspoon McCormick Gourmet™ Black Pepper, Coarse Ground , divided
1/4 teaspoon McCormick Gourmet™ 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
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.
Test Kitchen Tip: Garnish with 2 tablespoons fresh chopped cilantro, if desired.
(Amount per serving)