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This is a hearty dish that vegetarians, vegans, and meat-eaters will all appreciate, making it ideal for a potluck or dinner party. For a wheat-free dish, you could even swap the couscous with quinoa.
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Ingredients
For 6 Serving(s)
couscous-with-satsumas-chickpeas-olives-and-dates
- 2 c vegetable broth
- 1 2/3 c couscous
- 1 t salt
- 1 1/2 T olive oil
- 3 satsumas
- 15 oz chickpeas
- 12 green olives
- 6 dates
- 1/4 c fresh mint leaves
Couscous with Satsumas, Chickpeas, Olives, and Dates Directions
- Heat the broth in a small saucepan over medium-high heat and bring to a boil. In a large bowl, combine the couscous, salt, and olive oil. Pour the boiling broth over the couscous, stir, and cover. Let sit for 15 minutes.
- Use a zester or box grater to remove just the peels of the satsumas (leaving the pith) and place in a small bowl. Use a sharp paring knife to remove the pith and discard. Chop the satsuma into 1/4-inch pieces and add to the bowl of peel. Set aside.
- Place the chickpeas and their liquid in a small saucepan over medium-high heat. Bring to a boil, then reduce heat to medium and simmer about 3 minutes, until chickpeas are heated through. Drain. Use a fork to fluff the couscous, then fold in the chickpeas, olives, dates, satsuma and zest, and the chopped mint. Season to taste with salt and pepper, and serve.