Couscous Salad with Chickpeas, Dates and Cinnamon

Ingredients:

• 3 green onions


• 1 tablespoon olive oil


• 1 (14 1/2 ounce) can chicken broth


• 1 teaspoon cinnamon (Saigon prefered but any will do)


• ½ teaspoon black pepper, coarse grind, divided


• ¼ teaspoon cayenne


• 1 (10 ounce) package couscous


• 3 tablespoons white wine vinegar


• ¾ teaspoon salt, divided


• 6 tablespoons olive oil


• 1 (19 ounce) can chickpeas, rinsed and drained


• 2 cups shredded carrots (3 to 4 large carrots)


• 1 cup dates, pitted and roughly chopped


• ¼ cup pine nuts, toasted


• 2 tablespoons chopped fresh cilantro (optional)

Directions:

1. Finely chop white part of green onions.
   
2. Slice green parts; reserve for salad.
   
3. Heat 1 tablespoon of the oil in medium saucepan on medium heat.
   
4. Add white onion pieces; cook and stir 5 minutes.
   
5. Stir in chicken broth, cinnamon, 1/4 teaspoon of the black pepper and red pepper and bring to boil.
   
6. Add couscous; cover. Remove pan from heat. Let stand 5 minutes.
   
7. Whisk vinegar, 1/2 teaspoon of the salt and remaining 6 tablespoons oil in small bowl.
   
8. Fluff couscous with fork; spoon into large bowl.
   
9. Add sliced green onions, chickpeas, carrots, dates, pine nuts, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper; toss lightly.
   
10. Add vinaigrette; toss again.
    
11. Serve immediately or refrigerate until ready to serve.
    
12. Garnish with chopped cilantro, if desired.
    

(Serves 8)