Couscous Salad With Chickpeas, Dates & Cinnamon - cooking recipe

Ingredients

3 green onions
1 tablespoon olive oil
1 (14 1/2 ounce) can chicken broth
1 teaspoon cinnamon (Saigon prefered but any will do)
1/2 teaspoon black pepper, coarse grind, 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 (3 to 4 large carrots)
1 cup dates, pitted and roughly chopped
1/4 cup pine nuts, toasted
2 tablespoons chopped fresh cilantro (optional)

Preparation

Finely chop white part of green onions.
Slice green parts; reserve for salad.
Heat 1 tablespoon of the oil in medium saucepan on medium heat.
Add white onion pieces; cook and stir 5 minutes.
Stir in chicken broth, cinnamon, 1/4 teaspoon of the black pepper and red pepper and bring to boil.
Add couscous; cover. Remove pan from heat. Let stand 5 minutes.
Whisk vinegar, 1/2 teaspoon of the salt and remaining 6 tablespoons oil in small bowl.
Fluff couscous with fork; spoon into large bowl.
Add sliced green onions, chickpeas, carrots, dates, pine nuts, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper; toss lightly.
Add vinaigrette; toss again.
Serve immediately or refrigerate until ready to serve.
Garnish with chopped cilantro, if desired.