While our kitchen is not finished, we at least can return to cooking more elaborate things than one-bag meals from Trader Joe's now that our cabinets having things in them again. Don't get me wrong, I love the TJ gnocchi in a bag, but after the chicken stir fry, I was ready to get back to cooking. (The chicken was a bit rubbery - what can one expect from chicken that is cooked, frozen and then reheated?!).
I'm taking it back to the old school with this recipe from my grad school days at Emory, with a shout out to Silky JAW.
Jess's Couscous Salad with Chickpeas, Dates, & Cinnamon
3 green onions
1 T (Tablespoon) olive oil
1 (14.5 oz) can chicken broth
1 t (teaspoon) cinnamon
1/2 t ground black pepper
1/4 t ground red pepper
1 (10 oz) package cous cous
3 T white wine vinegar
5 T olive oil
1 (19 oz) can chickpeas
2 cups shredded carrots
1 cup dates, pitted and chopped (can find these already chopped at YDFM**- not the flour-coated ones)
1/4 cup pinenuts, toasted
2 T cilantro (garnish/optional)
**For those of you not in Atlanta, YDFM= Your Dekalb Farmers Market - a MUST SEE if you ever are in the area!)
1. Finely dice white end of green onions, reserving sliced green parts for later.
2. Cook white onion pieces in 1 T olive oil for about 5 minutes
3. Stir in chicken broth, cinnamon, 1/4 t black pepper and red pepper.
4. Bring to boil and add couscous
5. Cover, remove from heat, and let stand for 5 minutes
6. Meanwhile, whisk together vinegar, 3/4 t salt, 1/4 t black pepper, 5 T olive oil in small bowl.
7. Fluff cous cous with a fork, put in large bowl.
8. Add and toss sliced green onions, chickpeas, carrots, dates, pinenuts.
9. Add vinaigrette and toss again.
10. Garnish with cilantro if desired.