Couscous Salad With Chickpeas Dates Cinnamon Recipes

COUSCOUS SALAD WITH CHICKPEAS, DATES & CINNAMON

Steps:

• 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.

COUSCOUS-CHICKPEA SALAD

Steps:

• In a heavy medium saucepan, whisk together the stock, cinnamon,ginger, cumin, and turmeric.
• Add the couscous in a slow steady stream, stirring constantly, and continue to boil, stirring, for 1 minute.
• Cover the pot tightly, remove from the heat and let stand for 15 minutes.
• Fluff the couscous grains with a fork, transfer to a large mixing bowl and let cool.
• Then fluff again, rubbing with your fingers to break up any lumps.
• Mix the carrot, bell pepper, cucumber, onion, apple, currants and chick peas and toss with the lemon juice. Add to the couscous.
• Add salt and pepper to taste. Add desired amount of vinaigrette and stir until well mixed.
• Cover and refrigerate for several hours or up to 3 days.
• Season with additional salt, pepper, lemon juice, and/or vinaigrette to taste before serving.

COUSCOUS SALAD WITH CHICKPEAS, DATES & CINNAMON

Steps:

• 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 broth, cinnamon, 1/4 teaspoon of the black pepper and red pepper and bring to boil.
• Add couscous; cover. Remove pan from heat. Let stand 5 minutes.
• Whisk vinegar, 1/2 teaspoon of the salt and remaining 6 tablespoons oil in small bowl.
• Fluff couscous with fork; spoon into large bowl.
• Add sliced green onions, chickpeas, carrots, dates, pine nuts, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper; toss lightly.
• Add vinaigrette; toss again.
• Serve immediately or refrigerate until ready to serve.
• Garnish with chopped cilantro, if desired.

COUSCOUS SALAD WITH DATES AND ALMONDS

Steps:

• Bring 2 cups water and 1/2 teaspoon salt to boil in medium saucepan. Add couscous; stir 30 seconds. Remove from heat. Cover and let stand 5 minutes. Fluff with fork. Transfer to large bowl to cool.
• Whisk olive oil, lemon juice, lemon peel, and cardamom to blend in small bowl. Drizzle over couscous. Mix in garbanzo beans, dates, almonds, minced cilantro, and green onions. Season with salt and pepper. Let stand at room temperature at least 1 hour and up to 2 hours. Garnish with cilantro sprigs.

COUSCOUS SALAD WITH CHICKPEAS, DATES & CINNAMON

Steps:

• 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.