Couscous with Clementines, Chickpeas, Olives, and Dates |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Here's a great accompaniment for roast chicken or the perfect side dish to bring to a potluck feast. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. Test-kitchen tip: To remove any remaining bitter white pith from clementine peel, lay the peel, orange side down, on a work surface and use a small sharp knife to cut off any pith.
5. Per serving: 343.6 kcal calories, 17.1 % calories from fat, 6.5 g fat, 0.7 g saturated fat, 1.7 mg cholesterol, 60.0 g carbohydrates, 6.2 g dietary fiber, 9.5 g total sugars, 53.9 g net carbohydrates, 11.5 g protein Nutritional analysis provided by Bon Appétit
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