Couscous Salad With Dates And Almonds
Serves: 5
Roxane Raynor
1 January 1970
Based on User reviews:
46
Spice
43
Sweetness
48
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 cups
Water1 tsp
Salt1 cup
Extra-Virgin Olive Oil3 tbsps
Lemon Juice (fresh)1 tbsp
Lemon Peel (generous grated)1 tsp
Ground Cardamom2 cup
Pitted Dates (chopped)1 cup
Green Onion (minced)Directions:
1
Bring 2 cups water and 1/2 teaspoon salt to boil in medium saucepan
2
Add couscous; stir 30 seconds
3
Remove from heat
4
Cover and let stand 5 minutes
5
Fluff with fork
6
Transfer to large bowl to cool
7
Whisk olive oil, lemon juice, lemon peel, and cardamom to blend in small bowl
8
Drizzle over couscous
9
Mix in garbanzo beans, dates, almonds, minced cilantro, and green onions
10
Season with salt and pepper
11
Let stand at room temperature at least 1 hour and up to 2 hours
12
Garnish with cilantro sprigs
13
Bring 2 cups water and 1/2 teaspoon salt to boil in medium saucepan
14
Add couscous; stir 30 seconds
15
Remove from heat
16
Cover and let stand 5 minutes
17
Fluff with fork
18
Transfer to large bowl to cool
19
Whisk olive oil, lemon juice, lemon peel, and cardamom to blend in small bowl
20
Drizzle over couscous
21
Mix in garbanzo beans, dates, almonds, minced cilantro, and green onions
22
Season with salt and pepper
23
Let stand at room temperature at least 1 hour and up to 2 hours
24
Garnish with cilantro sprigs