Slow Travel Sunday Salad Samplers # 16 (8/9): Coucous Salad

This week's selection was made by AnnieNC, Churches in Venice. I have really been looking forward to this week's salad ever since I first read Annie's recipe for it on the Slow Talk Community Gold Forum. This was the first time that I have made couscous and I loved it! I really liked the flavors made by the combination of ingredients in her recipe, especially the sweetness of the cinnamon. I served it warm and used chicken broth and regular cinnamon and followed Annie's easy instructions. This salad is so delicious!

Thank you so much Annie for this fabulous recipe. I'm going to totally make this wonderful salad again.


Here is Annie's easy instructions to her very delicious recipe:

I found this recipe on the McCormick spice website after a friend brought me a big bag of cinnamon from Vietnam and I started looking for savory recipes to use it in. The recipe was created by Suzanne Goins from the Los Angeles restaurant Luques.

I use whole wheat couscous and sometimes substitute dried apricots for the dates. You can also use vegetable broth instead of chicken broth. Vietnamese cinnamon is pretty strong so if you're using regular cinnamon, you might want to use a little bit more. This is a great party/potluck recipe (it keeps and travels well).

Couscous Salad with Chickpeas, Dates & Cinnamon

3 green onions
1 tablespoon olive oil
1 (14.5 ounce) can chicken broth
1 teaspoon ground cinnamon (preferably Vietnamese)
1/2 teaspoon black pepper, divided
1/4 teaspoon cayenne
1 (10 ounce) package couscous

3 tablespoons white wine vinegar
3/4 teaspoon salt, divided
6 tablespoons olive oil
1 (19 ounce) can chickpeas, rinsed and drained
2 cups shredded carrots
1 cup dates, pitted and roughly chopped
1/4 cup pinenuts, toasted
2 tablespoons chopped fresh cilantro
(optional)

Directions

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.

Whisk together vinegar, 1/2 teaspoon 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, 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 cilantro, if desired.