Couscous Salad With Chickpeas, Dates & Cinnamon

Ingredients

• 3 green onions
• 1 tablespoon olive oil
• 1 (14 1/2 ounce) can chicken broth
• 1 teaspoon cinnamon (Saigon prefered but any will do)
• 1/2 teaspoon black pepper, coarse grind, 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 (3 to 4 large carrots)
• 1 cup dates, pitted and roughly chopped
• 1/4 cup pine nuts, toasted
• 2 tablespoons chopped fresh cilantro (optional)

Directions

1. 1

   Finely chop white part of green onions.

2. 2

   Slice green parts; reserve for salad.

3. 3

   Heat 1 tablespoon of the oil in medium saucepan on medium heat.

4. 4

   Add white onion pieces; cook and stir 5 minutes.

5. 5

   Stir in chicken broth, cinnamon, 1/4 teaspoon of the black pepper and red pepper and bring to boil.

6. 6

   Add couscous; cover. Remove pan from heat. Let stand 5 minutes.

7. 7

   Whisk vinegar, 1/2 teaspoon of the salt and remaining 6 tablespoons oil in small bowl.

8. 8

   Fluff couscous with fork; spoon into large bowl.

9. 9

   Add sliced green onions, chickpeas, carrots, dates, pine nuts, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper; toss lightly.

10. 10

    Add vinaigrette; toss again.

11. 11

    Serve immediately or refrigerate until ready to serve.

12. 12

    Garnish with chopped cilantro, if desired.