COUSCOUS WITH CLEMENTINES, CHICKPEAS, GREEN OLIVES AND DATES

COUSCOUS WITH CLEMENTINES, CHICKPEAS, GREEN OLIVES AND DATES (for six)

 OLYMPUS DIGITAL CAMERA  OLYMPUS DIGITAL CAMERA

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

3 clementines

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


  1. 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.
  1. 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.
  1. 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

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s