Best Couscous With Clementines Chickpeas Olives And Dates Recipes

Yield serves 4 to 6

Number Of Ingredients 12

1 1/2 cups couscous
1/2 teaspoon salt
2 1/2 cups boiling water
2 lemons
1/4 cup olive oil
1 14-ounce can of chickpeas, rinsed and drained
1 cup chopped black olives
2 tablespoons minced fresh dill
1/2 cup finely chopped fresh parsley
1/2 cup finely chopped scallions
1/2 cup minced fresh mint
1/2 cup chopped toasted almonds

Steps:

Put the couscous and salt in a bowl and pour the boiling water over it. Cover and set aside for about 10 minutes, until the water is absorbed. Grate the lemon peels (see page 290) and juice the lemons. Stir together the lemon zest, 1/4 cup of juice, and the olive oil.
Fluff the couscous with a fork, separating any lumps. Add the chickpeas, olives, the lemon and oil mixture, and the herbs and toss well. Add more salt to taste. Serve at room temperature or chilled. Top with the toasted almonds just before serving.
Instead of fresh mint, add about a tablespoon of herbal spearmint or peppermint tea (1 teabag) when you add the water to the dry couscous.
We like Peppercorn Citrus Marinated Feta (page 201) on this salad and steamed artichokes with Gremolata Butter (page 237) or Herbed Aioli (page 224) on the side.

Couscous with Dates image

Yield Makes 1 serving

Number Of Ingredients 7

1/3 cup water
2 teaspoons olive oil
1/2 teaspoon finely grated fresh orange zest
1/8 teaspoon salt
1/4 cup couscous
1 tablespoon finely chopped dried pitted dates
1 tablespoon finely chopped scallion greens

Steps:

Bring water, oil, zest, and salt to a boil in a 1- to 1 1/2-quart heavy saucepan. Stir in couscous and dates, then cover pan and remove from heat. Let stand, covered, 5 minutes.
Fluff couscous with a fork and stir in scallion greens.

Couscous with Clementines, Chickpeas, Olives, and Dates image

Provided by Lora Zarubin

Yield Makes 6 servings

Number Of Ingredients 9

2 cups low-salt chicken broth
1 10-ounce package plain couscous (about 1 2/3 cups)
1 teaspoon salt
1 1/2 tablespoons olive oil
3 clementines
1 15-ounce can chickpeas
12 large green olives (such as Cerignola), pitted, quartered lengthwise
6 Medjool dates, pitted, diced
1/4 cup fresh mint leaves, chopped

Steps:

Bring broth to boil in small saucepan. Mix couscous, 1 teaspoon salt, and olive oil in medium bowl. Pour boiling broth over couscous mixture. Stir, then cover with plastic wrap. Let stand 15 minutes.
Using vegetable peeler, remove peel (orange part only) of clementines; chop peel. Remove any remaining pith from clementines and cut flesh into 1/4-inch pieces. Combine chopped peel and flesh in small bowl and set aside.
Bring chickpeas with liquid to boil in saucepan. Reduce heat to medium and simmer until chickpeas are heated through, about 3 minutes. Drain chickpeas. Gently fluff couscous with fork. Add chickpeas, olives, dates, mint, and clementines. Stir to incorporate evenly. Season to taste with salt and pepper.