Couscous has to be one of the greatest ‘make it quick’ inventions of all time. This salad has an interesting (I would have to say ‘mouthwatering’!!) blend of chickpeas, cinnamon and dates—hitting all of those sweet/savory notes. Make it for yourself and let us know what you think!

Moroccan Chickpea-Couscous Salad

Serves 8 (side dish)

Ingredients:

  • 3 green onions, chopped
  • 7 tablespoons olive oil, divided
  • 2 cups chicken or vegetable broth
  • 1 teaspoon cinnamon
  • 1/2 teaspoon fresh ground black pepper, divided
  • 1/4 teaspoon cayenne 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 (3 to 4 large carrots) OR 2 cups sliced, parboiled carrots
  • 1 cup dates, pitted and coarsely chopped
  • 1/4 cup sliced almonds, toasted
  • 2 tablespoons chopped fresh cilantro
  1. Reserve green parts of onion 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 broth, cinnamon, 1/4 teaspoon of the black pepper and cayenne. Bring to boil. Add couscous; cover. Remove from heat. Let stand 5 minutes.
  2. Make vinaigrette by mixing 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, almonds, and remaining 1/4 teaspoon each salt and black pepper; toss lightly. Add vinaigrette; toss again. Serve immediately or refrigerate until ready to serve. Garnish with chopped cilantro.