3 green onions
1/2 T. olive oil
1 14.5-ounce can chicken broth
1 t. cinnamon
3/4 t. pepper
1 10-ounce package couscous
3 T. white wine vinegar
3/4 T. olive oil
1 19-ounce can chickpeas, rinsed and rained
2 c. shredded carrots (3-4 carrots)
1 c. dates, pitted and roughly chopped
1/4 c. pine nuts, toasted (can toast by putting in a skillet over warm heat until browned
Finely dice white end of green onions. Slice green parts of green onions and reserve for salad. Gently cook (over low low heat) white onion pieces in olive oil for 5-7 minutes in a medium sauce pan. Stir in chicken broth, cinnamon, and 1/2 t. pepper. Bring to a boil; add couscous. Cover and remove pan from heat. Let stand 5 minutes.
Whisk together vinegar, 1/2 t. salt, and olive oil in a small bowl.
Fluff couscous with a fork; put in a large bowl. Toss in sliced green onions, chickpeas, carrots, dates, pine nuts, remaining ¼ t. salt, and remaining 1/4 t. pepper; add vinaigrette and toss again. Serve right away or chill.
NOTES: I know this sounds crazy, but I really like it! The surprise of how good green onions can be with cinnamon was shocking, but in a good way.
3 comments:
Following this recipe with what we have on hand, we'd rename it Shredded Carrots with Sauteed Pepper and Cinnamon.
This recipe does sound good (we've recently taken a liking to couscous), but we'd need to go shopping first.
go shopping - it's totally worth it. :)
This dish could also be labeled Vegetarian (substitute water or vegetable broth for the chicken broth).
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