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...
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20m
PREP TIME
15m
COOK TIME
412
CALORIES
13
INGREDIENTS
Servings: 8 (1 1/3 cups)
Ingredients
- 3 green onions
- 7 tablespoons olive oil, divided
- 1 teaspoon McCormick Gourmet™ Organic Ground Saigon Cinnamon
- 1 1/2 cups chicken stock
- 1/2 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper, divided
- 1/4 teaspoon McCormick Gourmet™ Organic Cayenne Red 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
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
