This is adapted from a recipe I clipped from the Detroit Free Press. If you have turkey left over from Thanksgiving, consider chopping some into cubes or strips and adding it to this pilaf for a one-dish meal.
This dish has a nice range of flavors, from the sweet dates and almonds to the standard onion and garlic, the exotic combination of cumin, paprika, cinnamon and corinader, and just a hint of heat from the cayenne pepper.
Ingredients:
2 Tbs. olive oil
1 large onion, peeled and chopped
3 garlic cloves, peeled and finely chopped
1 tsp. ground cumin
1 tsp. paprika
½ tsp. cinnamon
½ tsp. ground coriander
½ tsp. cayenne pepper
3 cups defatted low-sodium chicken or vegetable broth
4 Tbs. lemon juice
1 tsp. grated lemon peel
1 can (15 oz.) chickpeas, drained and rinsed
1 cup chopped, pitted dates
1 box (10 oz.) or 1½ cups couscous
½ tsp. salt or more to taste
¼ cup sliced, unblanched almonds, toasted
Black pepper to taste
1 cup thinly sliced green onions
Directions:
In a large saucepan or Dutch oven, heat the oil. Add the onion and cook over medium heat, stirring frequently, until lightly browned, about 8 minutes.
Add the garlic, cumin, paprika, cinnamon, coriander and cayenne. Cook, stirring for 1 minute.
Add the broth, lemon juice, lemon peel, chickpeas and dates. Bring to a boil, reduce the heat to low and simmer, covered, for 5 minutes.
Add the couscous and salt, stir, then remove from heat and set aside, covered, for 5 minutes. The couscous should absorb all the liquid.
Fluff the couscous with a fork and add additional salt, if desired, and pepper to taste. Sprinkle with the toasted almonds and the green onions.
Serves 8
Bobbie's Best Recipes 