Couscous With Clementines, Chickpeas, Olives, And Dates – a delicious recipe with low-salt, couscous, salt, olive oil, clementines, chickpeas. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Bring broth to boil in small saucepan. Mix couscous, 1 teaspoon salt, and olive oil in medium bowl. Pour boiling broth over couscous mixture. Stir, then cover with plastic wrap. Let stand 15 minutes.
2
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 pieces. Combine chopped peel and flesh in small bowl and set aside.
3
Bring chickpeas with liquid 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.
289
kcal
Calories
11
g
Fat
7
g
Carbs
39
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups low-salt chicken broth, 1 10-ounce package plain couscous (about 1 2/3 cups), 1 teaspoon salt, 1 1/2 tablespoons olive oil, and more.
Yes, Couscous With Clementines, Chickpeas, Olives, And Dates falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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