1 10 0unce package plain couscous about 1 2/3 coups Lorna uses pearl couscous
1 teaspoon salt
1 1/2 tablesoons olive oil
3 clementines
1 15 ounce can chickpeas
12 large green olives such as Cerignola, pitted, quartered lengthwise
6 Medjool diced, pitted, diced
1/4 cup fresh mint leaves, chopped
Instructions
Bring broth in small saucepan. Mix couscous, 1 teaspoon salt, and olive oil in medium bowl. Pour boiling broth over couscous mixture Stir, then cover withh 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 peices. Combine chopped peel and flesh in smallbowl and set aside.
Bring chickpeas with lequid 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.
Test-kitchen tip-
To remove any remaning 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.
Originally Submitted
8/21/2012
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