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Chickpeas, dates, carrots and toasted pine nuts add texture, color and flavor to a Moroccan-style couscous salad.
3 green onions
7 tablespoons olive oil, divided
2 cups Kitchen Basics® Original Chicken Stock
2 teaspoons McCormick Gourmet™ Moroccan Seasoning Ras El Hanout
1 package (10 ounces) couscous
3 tablespoons white wine vinegar
3/4 teaspoon salt
1 can (19 ounces) chickpeas, drained and rinsed
2 cups shredded carrots
1/2 cup 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 stock and Seasoning. 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 salt; toss lightly. Add vinaigrette; toss again. Serve immediately or refrigerate until ready to serve. Garnish with chopped fresh cilantro, if desired.
(Amount per serving)