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Couscous Salad with Chickpeas, Carrots, Dates & Cinnamon

Source: McCormick®
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Active Time:  35 Minutes

  Makes 8 (1 1/3 cup) servings
The richness of Saigon Cinnamon flavors this salad created by Suzanne Goin of Luques in Los Angeles, California. Dates, carrots and toasted pinenuts add color and complexity to the couscous.
3 green onions
1 tablespoon olive oil
1 can (14 1/2 ounces) chicken broth
1 teaspoon McCormick® Gourmet Collection™ Ground Saigon Cinnamon
1/2 teaspoon McCormick® Gourmet Collection™ Ground Black Pepper, divided
1/4 teaspoon McCormick® Gourmet Collection™ Ground Red Pepper
1 package (10 ounces) couscous
3 tablespoons white wine vinegar
3/4 teaspoon salt, divided
6 tablespoons olive oil
1 can (19 ounces) chickpeas, rinsed and drained
2 cups shredded carrots (3-4 large carrots)
1 cup dates (about 5 ounces), pitted and roughly chopped
1/4 cup pinenuts, toasted
2 tablespoons chopped fresh cilantro, optional
Finely dice white end of green onions. Slice green parts of green onions and reserve for salad. Gently cook white onion pieces in olive oil 5-7 minutes in a medium saucepan. Stir in chicken broth, cinnamon, 1/4 teaspoon black pepper and red pepper. Bring to a boil; add couscous. Cover and remove pan from heat. Let stand 5 minutes.

Whisk together vinegar, 1/2 teaspoon salt and olive oil in a small bowl.

Fluff couscous with a fork; put in a large bowl. Toss in sliced green onions, chickpeas, carrots, dates, pinenuts, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper; add vinaigrette and toss again. Serve right away or chill. Garnish with chopped cilantro, if desired.

Recipe reprinted by permission of McCormick®. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 8 (1 1/3 cup) servings
Calories: 412
Sodium: 664mg
Fiber: 7g
Carbohydrates, Total: 57g
Protein: 10g
% Cal. from Fat: 35%
Fat. Total: 16g
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