Couscous and Chickpea Salad

Chickpeas, dates, carrots and toasted pine nuts add texture, color and flavor to a Moroccan-style couscous salad.

Serves: 10
Serving Size: 1 cup
20 mins Prep time 15 mins Cook time
20 mins Prep time
15 mins Cook time
  • 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

Nutrition information

(Amount per serving)

  • 309Calories: 309Cholesterol: 0mg
  • Sodium: 369mgProtein: 8g
  • Total Fat: 13gFiber: 6g
  • Carbohydrate: 40g