Couscous With Dates And Pecans Recipe

Name: Couscous With Dates And Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup pitted, chopped dates; 1/4 cup chopped, toasted pecans; 1 cup Israeli (pearl) couscous; 1/2 cup Spanish onion, minced; 1 carrot, grated; 3 tablespoons olive oil; 1 teaspoon fresh ginger, grated; 1/4 teaspoon Vietnamese cinnamon; 2 teaspoons freshly squeezed lemon juice; 1 teaspoon lemon zest, grated; 4 cups baby arugula; coarse sea salt to taste

Servings: persons

1/2 cup pitted, chopped dates
1/4 cup chopped, toasted pecans
1 cup Israeli (pearl) couscous
1/2 cup Spanish onion, minced
1 carrot, grated
3 tablespoons olive oil
1 teaspoon fresh ginger, grated
1/4 teaspoon Vietnamese cinnamon
2 teaspoons freshly squeezed lemon juice
1 teaspoon lemon zest, grated
4 cups baby arugula
coarse sea salt to taste

1
Pour 1/4 cup hot water over dates, and let steep until ready to use.
2
Combine 2 1/2 cups water, couscous, and 1 tablespoon olive oil in a medium saucepan. Bring to a boil, lower heat to medium, and boil until most of the water has evaporated, about 12 minutes. Remove from heat, cover, and let rest for 5 minutes.
3
While couscous is cooking, saute onion in 1 tablespoon olive oil over medium low heat, stirring occasionally, for 3 minutes. Add carrot and fresh ginger, and saute for 2 more minutes or until very fragrant.
4
Stir onion mixture into couscous. Add dates and pecans. Add cinnamon, 1 teaspoon lemon juice, lemon zest, and salt to taste.
5
Toss arugula with 1 tablespoon olive oil, 1 teaspoon lemon juice, and a pinch of coarse sea salt.
6
On each of 4 plates, place 1 cup of dressed arugula. Top with couscous mixture. I like this best when the couscous is still warm, but the couscous can be made ahead, refrigerated, and served cold as well.

172

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup pitted, chopped dates, 1/4 cup chopped, toasted pecans, 1 cup Israeli (pearl) couscous, 1/2 cup Spanish onion, minced, and more.

Yes, Couscous With Dates And Pecans falls under the General 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.

Couscous With Dates And Pecans

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