Couscous Salad with Chickpeas, Dates & Cinnamon

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.

Serves: 8
Serving Size: 1 1/3 cups
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 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

Cooking tip

Test Kitchen Tip: Garnish with 2 tablespoons fresh chopped cilantro, if desired.

Nutrition information

(Amount per serving)

  • 412Calories: 412Cholesterol: 0mg
  • Sodium: 664mgProtein: 10g
  • Total Fat: 16gFiber: 7g
  • Carbohydrate: 57g