Couscous salad – with dates and almonds

couscous date salad ing


  1. 1 cup water
  2. ¼ tsp salt
  3. 2/3 cups  couscous
  4. 2 Tablespoons extra virgin olive oil
  5. 2 Tablespoons lemon juice
  6. 2 tsp grated lemon peel
  7. ½ tsp  ground cardamom
  8. 1 cup cooked garbanzos*
  9. 1/3  cup chopped pitted dates
  10. ¼ cup slivered almonds, toasted
  11. ¼ cup minced cilantro
  12. 2 Tablespoons minced green onions
  1. Bring water and salt to boil and add the couscous and stir.  Remove from heat and let stand 5      minutes.  Fluff with fork and  transfer to a large bowl to cool
  2. Whisk olive oil, lemon juice, lemon peel, and cardamom in a small bowl and drizzle over the couscous.
  3. Mix in the garbanzo beans, dates, almonds, minced cilantro, and green onions.
  4. Season with salt & pepper.
  5. Let stand at room temperature at least 1 hour and up to 2 hours to blend  flavors.

 Note:  *soak 1/2 cup of dry garbanzos overnight.  Drain soaking water and cover with new water.  Simmer for about 20 minutes.  It will yield about 2 cups.  Or, alternatively, use canned garbanzos.

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