Couscous With Clementines Chickpeas Olives And Dates Recipes
COUSCOUS WITH CLEMENTINES, CHICKPEAS, OLIVES, AND DATES
Provided by Lora Zarubin
Categories Citrus Fruit Olive Side Date Chickpea Winter Potluck Couscous Boil Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Bring broth to boil in small saucepan. Mix couscous, 1 teaspoon salt, and olive oil in medium bowl. Pour boiling broth over couscous mixture. Stir, then cover with plastic wrap. Let stand 15 minutes.
- Using vegetable peeler, remove peel (orange part only) of clementines; chop peel. Remove any remaining pith from clementines and cut flesh into 1/4-inch pieces. Combine chopped peel and flesh in small bowl and set aside.
- Bring chickpeas with liquid to boil in saucepan. Reduce heat to medium and simmer until chickpeas are heated through, about 3 minutes. Drain chickpeas. Gently fluff couscous with fork. Add chickpeas, olives, dates, mint, and clementines. Stir to incorporate evenly. Season to taste with salt and pepper.
LEMONY COUSCOUS WITH CHICKPEAS
This elegant herbed couscous is a lemon lover's delight. We like it best made with all of the herbs. The flavor develops beautifully overnight in the refrigerator.
Yield serves 4 to 6
Number Of Ingredients 12
Steps:
- Put the couscous and salt in a bowl and pour the boiling water over it. Cover and set aside for about 10 minutes, until the water is absorbed. Grate the lemon peels (see page 290) and juice the lemons. Stir together the lemon zest, 1/4 cup of juice, and the olive oil.
- Fluff the couscous with a fork, separating any lumps. Add the chickpeas, olives, the lemon and oil mixture, and the herbs and toss well. Add more salt to taste. Serve at room temperature or chilled. Top with the toasted almonds just before serving.
- Instead of fresh mint, add about a tablespoon of herbal spearmint or peppermint tea (1 teabag) when you add the water to the dry couscous.
- We like Peppercorn Citrus Marinated Feta (page 201) on this salad and steamed artichokes with Gremolata Butter (page 237) or Herbed Aioli (page 224) on the side.
COUSCOUS WITH DATES
Categories Side Vegetarian Quick & Easy Ramadan Date Vegan Couscous Gourmet Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 1 serving
Number Of Ingredients 7
Steps:
- Bring water, oil, zest, and salt to a boil in a 1- to 1 1/2-quart heavy saucepan. Stir in couscous and dates, then cover pan and remove from heat. Let stand, covered, 5 minutes.
- Fluff couscous with a fork and stir in scallion greens.
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