COUSCOUS WITH CLEMENTINES, CHICKPEAS, GREEN OLIVES AND DATES (for six)
2 cups low salt chicken broth
one 10 ounce package plain couscous (about 1-2/3 cups)
1 teaspoon salt
1-1/2 tablespoons olive oil
one 15 ounce can chickpeas
12 large green olives (such as Cerignola), pitted, quartered lengthwise
6 Medjool dates, pitted and diced
¼ cup fresh mint leaves, chopped
- Bring broth to boil in a small saucepan. Mix couscous, 1 teaspoon salt and olive oil in a medium bowl. Pour boiling broth over couscous mixture. Stir, then cover with plastic wrap. Let stand 15 minutes.
- Using a vegetable peeler, remove peel (orange part only) of clementines; chop peel. Remove any remaining pith from clementines and cut flesh into ¼ inch pieces. Combine the chopped peel and flesh in a small bowl and set aside.
- Bring chickpeas and liquid to boil in a saucepan. Reduce heat to medium and simmer until chickpeas are heated through, about 3 minutes. Drain chickpeas. Gently fluff couscous with fork. Add chickpeas, olives, dates, mint and clementines. Stir to incorporate evenly. Season to taste with salt and pepper.
Serve with: Sauteed chicken cutlets with Moroccan spices
from Bon Appetit Magazine, December, 2009