Couscous Salad with Chickpeas, Dates & Cinnamon Recipe - Allrecipes.com
Couscous Salad with Chickpeas, Dates & Cinnamon Recipe
  • READY IN 35 mins

Couscous Salad with Chickpeas, Dates & Cinnamon

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. 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.
  2. Whisk together vinegar, 1/2 teaspoon salt and olive oil in a small bowl.
  3. 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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 15 mins
  • READY IN 35 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 04, 2006

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.

 
Most Helpful Critical Review
Jul 04, 2006

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.

 
Dec 01, 2005

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!

 
Feb 23, 2005

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!

 
Dec 28, 2005

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.

 
Nov 13, 2005

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.

 
Mar 28, 2012

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.

 
Nov 14, 2003

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. :)

 

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Nutrition

  • Calories
  • 419 kcal
  • 21%
  • Carbohydrates
  • 63.2 g
  • 20%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 15.1 g
  • 23%
  • Fiber
  • 7.7 g
  • 31%
  • Protein
  • 9.8 g
  • 20%
  • Sodium
  • 445 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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