Couscous Salad with Chickpeas, Dates & Cinnamon

Couscous Salad with Chickpeas, Dates & Cinnamon

This couscous salad is hearty and full of vibrant color. Sweet dates, toasted pine nuts and carrots play beautifully with the warm notes of McCormick Gourmet™ Organic Ground Saigon Cinnamon. Add chickpeas for a satisfying bite. Created by Chef Suzanne Goin of The Lucqu... This couscous salad is hearty and full of vibrant color. Sweet dates, toasted pine nuts and carrots play beautifully with the warm notes of McCormick Gourmet™ Organic Ground Saigon Cinnamon. Add chickpeas for a satisfying bite. Created by Chef Suzanne Goin of The Lucques Group in Los Angeles, this couscous salad with chickpeas is perfect for picnics, lunches or a light dinner. Save this couscous salad recipe for any time you want a salad with couscous and chickpeas that feels both comforting and bright. Read More Read Less
20m
PREP TIME
15m
COOK TIME
412
CALORIES
13
INGREDIENTS

Servings: 8 (1 1/3 cups)

Ingredients

INSTRUCTIONS

  • 1 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
  • 2 Mix remaining 6 tablespoons oil, vinegar and 1/2 teaspoon of the salt in small bowl with wire whisk until well blended
  • 3 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

NUTRITION INFORMATION

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