Name: Couscous Salad with Dates and Almonds
Yield: 6 Servings
Ingredients: 2 cups water; 1/2 teaspoon salt; 1 10-ounce box couscous; 1/4 cup extra-virgin olive oil; 3 tablespoons fresh lemon juice; 1 tablespoon (generous) grated lemon peel; 1 teaspoon ground cardamom; 1 15-to 16-ounce can garbanzo beans (chickpeas), drained; 2/3 cup chopped pitted dates; 1/2 cup slivered almonds, toasted; 1/2 cup minced fresh cilantro; 1/3 cup minced green onions; Fresh cilantro sprigs

Skip to main content

Recipe notes

Back to top