Recipe by McCormick® Gourmet Collection®
"The richness of Saigon Cinnamon flavors this salad created by Suzanne Goin of Luques in Los Angeles, California. Dates, carrots and toasted pinenuts add color and complexity to the couscous."
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1 (14.5 ounce) can
McCormick® Gourmet Collection® Ground Saigon Cinnamon
McCormick® Gourmet Collection® Ground Black Pepper, divided
McCormick® Gourmet Collection® Ground Red Pepper
1 (10 ounce) package
white wine vinegar
1 (19 ounce) can
chickpeas, rinsed and drained
dates, pitted and roughly chopped
chopped fresh cilantro
Yum! This was really delicious. I followed the recipe except to add half golden raisins and half chopped dates. I would probably omit some of the oil next time but other than that the taste was terrific. I also may switch almond for the pinenuts too. I served this with Tandoori chicken and cucumber, tomato and yogurt salada with cilantro and mint.
Thanks for a yummy recipe.
as written, a bit bland. Had to add more cinnamon and allspice. Used rice vinegar for its mild flavor, but it just did not blend very well w/the couscous. Added more lemon juice and grated lemon zest. This improved the flavor. Also added more scallion and the above helped. North African dishes usually use lemon juice for tartness. Pine nuts did add to the dish, but still needed 'something'. Served this at a july 4th picnic, and had both Moroccan and Tunisians at the table. I think the jury is still out on their opinion of the dish. I am glad I tried this recipe, but would probably not make again.
I used whole wheat couscous from Trader Joe's. I used half the oil called for (3 T rather than 6 T in the recipe) and I thought it was plenty. I didn't use any fancy spices -- just plain old cinnamon, pepper, and red pepper. The combination of things sounds strange, but it is subtle and wonderful and blends together nicely. I took it to a potluck and 4 out of the 6 women asked for the recipe. The other two loved it, but they don't cook!
I don't generally like couscous but wanted to try this for my new husband who does. I tasted it immediately after putting all the ingredients together and it was fantastic! I couldn't stop "tasting" it and by the time he got home from work, I'd eaten at least one serving! It is easy, and oh so delicious!!! Please try it!
Wow, this was good! It has an interesting mix of textures and flavors and can be served either cold or at room temperature. It tastes light, but it sticks with you, so that it makes a nice lunchtime salad. Chopping the dates was a nuisance (the only chopped dates I could find had added sugar), but was ultimately worth it for the final result. Next time I'll try making it with whole wheat couscous to make it even healthier.
This is the perfect side dish. Goes with anything. Has a pleasant sweet taste from the dates. Do not use raisins. Raisins way to sweet. Follow the recipe exactly. Dont have to use the recommend Mccormick stuff. All the ingredients work perfectly together if you follow it exactly.
I can't believe how good this was! I used two small boxes of couscous with pine nuts already in it - it came out to 11 oz, so I added a tablespoon of water to the chicken broth when cooking. I also added two tablespoons vinegar and four tablespoons olive oil to the mix so it wouldn't be dry. It was excellent! I did not use the McCormick spices indicated - most of mine were generic and it didn't make a difference. With some bread, this made a full vegetarian meal for us - Both of us loved it and will definitely make again. UPDATED TO ADD - I'VE BEEN MAKING THIS FOR YEARS NOW - I NOW SUBSTITUTE QUINOA FOR THE COUS COUS TO MAKE IT EVEN HEALTHIER AND IT IS WONDERFUL - I ALSO USE CRAISINS INSTEAD OF DATES SINCE IT'S EASIER - STILL LOVE THIS RECIPE.
This is very very yummy with a Tunisian flavor! I'm always looking for recipes from the Middle East. This one is at the top! All the different flavors blend surprisingly wonderful together. :)
* Percent Daily Values are based on a 2,000 calorie diet.
Couscous Salad with Chickpeas, Dates & Cinnamon
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 419
** Calories from Fat: 136
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