COUSCOUS SALAD WITH DATES AND ALMONDS
2 cups water or stock
1/2 teaspoon salt
1 10-ounce box couscous
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 heaping tablespoon grated lemon peel
1 teaspoon ground cardamom
1 pound cooked garbanzo beans (chickpeas), drained
2/3 cup chopped pitted dates
1/2 cup slivered almonds, toasted
1/2 cup minced fresh cilantro
1/4 cup minced green onions
Fresh cilantro sprigs
Place couscous in a bowl, drizzle a little olive oil over it and stir to coat. Bring 2 cups water (or stock) to boil in saucepan (or microwave), stir immediately into couscous, cover, let stand 5 minutes, fluff with fork and transfer to large bowl to cool.
Whisk olive oil, lemon juice, lemon peel, and cardamom to blend and drizzle over couscous. Mix in garbanzo beans, dates, almonds, minced cilantro, and green onions, season to taste with salt and pepper and let stand at room temperature at least 1 hour and up to 2 hours. Garnish with cilantro sprigs. Makes 6 servings.