The richness of Saigon Cinnamon flavors this salad, created by Chef Suzanne Goin of Lucques in Los Angeles. Dates, carrots and toasted pine nuts add color and complexity to the couscous.

Makes 8 (1 1/3-cup) servings.

Prep Time: 20 minutes
Cook Time: 15 minutes

Nutritional Information

For 1 serving
Calories: 412
Sodium: 664mg
Fat: 16g
Carbohydrates: 57g
Cholesterol: 0mg
Fiber: 7g
Protein: 10g

Couscous Salad with Chickpeas, Dates & Cinnamon

• Fiber Rich

Ingredients

3 green onions
7 tablespoons olive oil, divided
1 1/2 cups Kitchen Basics® Original Chicken Stock
1 teaspoon McCormick® Gourmet Collection Cinnamon, Saigon
1/2 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind, divided
1/4 teaspoon McCormick® Gourmet Collection Red Pepper, Ground Cayenne
1 package (10 ounces) couscous
3 tablespoons white wine vinegar
3/4 teaspoon salt, divided
1 can (19 ounces) chickpeas, drained and rinsed
2 cups shredded carrots (3 to 4 large carrots)
1 cup dates (about 5 ounces), pitted and coarsely chopped
1/4 cup pine nuts, toasted
2 tablespoons chopped fresh cilantro (optional)

Directions

1. Finely chop white part of green onions. Slice green parts; reserve for salad. Heat 1 tablespoon of the oil in medium saucepan on medium heat. Add white onion pieces; cook and stir 5 minutes. Stir in chicken stock, cinnamon, 1/4 teaspoon of the black pepper and red pepper. Bring to boil. Add couscous; cover. Remove from heat. Let stand 5 minutes.

2. Mix remaining 6 tablespoons oil, vinegar and 1/2 teaspoon of the salt in small bowl with wire whisk until well blended.

3. Fluff couscous with fork; spoon into large bowl. Add sliced green onions, chickpeas, carrots, dates, pine nuts, and remaining 1/4 teaspoon each salt and black pepper; toss lightly. Add vinaigrette; toss again. Serve immediately or refrigerate until ready to serve. Garnish with chopped cilantro.

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