|
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.
|
