Couscous With Clementines, Chickpeas, Olives, And Dates
Serves: 4
Hosea Feil
1 January 1970
Based on User reviews:
51
Spice
48
Sweetness
53
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Bring broth to boil in small saucepan
2
Mix couscous, 1 teaspoon salt, and olive oil in medium bowl
3
Pour boiling broth over couscous mixture
4
Stir, then cover with plastic wrap
5
Let stand 15 minutes
6
Using vegetable peeler, remove peel (orange part only) of clementines; chop peel
7
Remove any remaining pith from clementines and cut flesh into 1/4-inch pieces
8
Combine chopped peel and flesh in small bowl and set aside
9
Bring chickpeas with liquid to boil in saucepan
10
Reduce heat to medium and simmer until chickpeas are heated through, about 3 minutes
11
Drain chickpeas
12
Gently fluff couscous with fork
13
Add chickpeas, olives, dates, mint, and clementines
14
Stir to incorporate evenly
15
Season to taste with salt and pepper
16
Bring broth to boil in small saucepan
17
Mix couscous, 1 teaspoon salt, and olive oil in medium bowl
18
Pour boiling broth over couscous mixture
19
Stir, then cover with plastic wrap
20
Let stand 15 minutes
21
Using vegetable peeler, remove peel (orange part only) of clementines; chop peel
22
Remove any remaining pith from clementines and cut flesh into 1/4-inch pieces
23
Combine chopped peel and flesh in small bowl and set aside
24
Bring chickpeas with liquid to boil in saucepan
25
Reduce heat to medium and simmer until chickpeas are heated through, about 3 minutes
26
Drain chickpeas
27
Gently fluff couscous with fork
28
Add chickpeas, olives, dates, mint, and clementines
29
Stir to incorporate evenly
30
Season to taste with salt and pepper