When our son Josh was a little boy, sooo many years ago, he always asked for “cous”. I think he thought we were talking baby talk by saying it twice. Anyway, I haven’t made it very often in recent years so this salad, from fellow Venice lover Annie, was a nice reminder of how quick and easy cous cous is to cook.
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
2 cups shredded carrots
1 cup dates, pitted and roughly chopped
1/4 cup pinenuts, toasted
2 tablespoons chopped fresh cilantro
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 cilantro, if desired.

I had bulk cous cous from the New Leaf Market so I measured about 2 cups and used 1 3/4 cups of homemade chicken stock. (I have sworn off the canned stuff–If I don’t have any in the freezer I just use water.) I found the salad was a little dry so I added a bit more oil and vinegar, and probably a quarter cup of chopped cilantro.
We ate it with some grilled veggies and shrimp but it is hearty enough for eating alone for lunch–and really tasty!


Salad Samplers–Cous Cous — 2 Comments