Couscous Salad

This week's salad was posted by Annie. She wrote that she found the recipe on the McCormick spice website after a friend brought her a big bag of cinnamon from Vietnam and she started looking for savory recipes to use it in. (Now that is a good friend, indeed!)The recipe was created by Suzanne Goins from the Los Angeles restaurant Luques.

This was on the menu for last night. We went out to see Julie and Julia late in the afternoon and it was almost 7 by the time we made it home. I debated making the salad today and calling out for a pizza (which would have been out first fast food/take out in 8 months!) Happily we decided to stick with the original plan. The salad came together quickly and in fact was ready before the Moroccan chicken brochettes that I made to go with it (it was raining and I was too lazy to grill in the rain again so the oven was called into action).

We both agreed that the salad was delicious! Paul liked the addition of the cinnamon and I really enjoyed the interesting mix of sweet and savoury ingredients. The interplay of textures was great too!

I had never had a couscous salad before and was left wondering . . . why?

Because we're watching our fat intake I cut the oil in the dressing by 2 tablespoons (even though olive oil is considered to be a good fat I still think that less is better! LOL)

Enjoy!

Couscous Salad with Chickpeas, Dates & Cinnamon

3 green onions
1 tablespoon olive oil
1 (14.5 ounce) can chicken broth
1 teaspoon ground cinnamon (preferably Vietnamese)
1/2 teaspoon black pepper, divided
1/4 teaspoon cayenne
1 (10 ounce) package couscous

3 tablespoons white wine vinegar
3/4 teaspoon salt, divided
6 tablespoons olive oil
1 (19 ounce) can chickpeas, rinsed and
drained
2 cups shredded carrots
1 cup dates, pitted and roughly chopped
1/4 cup pine nuts, toasted
2 tablespoons chopped fresh cilantro
(optional)

Directions

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, pine nuts, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper; add vinaigrette and toss again. Serve right away or chill. Garnish with cilantro, if desired.

Comments

[Kathy (Trekcapri)]

Hi Jerry, your salad looks delicious and I totally agree that it was a great recipe. I also enjoyed the blend of flavors especially the sweetness of the cinnamon.

Have a great Sunday!

[nancyhol]

Jerry, your salad looks great!

I don't think I have ever made couscous salad before either - have we been living under a rock or something?

[Candi]

Looks delicious! We too really loved this one, and it does come together easily!

[María I.]

I also found this recipe very yummy and easy to make. I like Israeli couscous because it needs to be toasted before adding the liquid and the taste is a bit nutty.

I'm curious about the Moroccan chicken brochettes. Is the recipe in the archives of your blog?

[Annie]

I'm glad you guys liked it. So impressed that you haven't had take out in 8 months, that's awesome!

[JDeQ]

Maria - I'll try and post the brochettes shortly. They wer realy good.

Annie - it was a challenge at first but we don't seem to miss it any longer . . .

Apparently we have Nancy! LOL