The sun came out the other day and I knew I had to make something else. I hadn't made a grain salad in some time so I decided that the sunshine meant it was fate. I had bookmarked this recipe a few weeks ago and was intrigued by the cinnamon vinaigrette. So I decided to whip up the dish to see what it was all about. The recipe makes a ton of couscous, so cut it in half if you're only serving two people or using it as a side. But overall it was very good. The vinaigrette added such a unique flavor to the traditional texture of couscous. The mint and green onions added the necessary "earthy" component to couscous. And the raisins added a much needed tang. I would definitely make this was dried cranberries, or dried apricots, next time around. As per usual, I added nuts. I love couscous, but I need crunch. I guess I could've subbed in some chopped celery or sugar snap peas for crunch, but roasted peanuts were appealing so in they went. I rather enjoyed this couscous salad. And I'll be having lunch for quite a few days, so it's a good thing it was tasty.
from Cooking Books, from the Bon Appetit Cookbook
- 1/3 cup canola oil
- 2 tsp ground cinnamon
- 1 tsp ground cumin
- 2 1/3 cups vegetable broth
- 10 ounces couscous
- 1 1/2 cups dried fruit, such as raisins
- 1 small shallot, minced
- 2 Tbsp white wine vinegar
- 1 bunch green onions, white and light green parts chopped (about 5-6 onions)
- 1 15-ounce can chickpeas, drained and rinsed
- large handful fresh mint, chopped
- In a small heavy saucepan, heat the canola oil, the cinnamon, and the cumin until it just boils. Be careful not to burn the spices. Remove from the heat as soon as it bubbles and turns fragrant. Set aside.
- In a large saucepan, bring the vegetable broth to a boil. Add the couscous and the dried fruit. Cover, turn the heat off, and allow the couscous to absorb the liquid, about 10 minutes. Put the couscous in a large bowl and run a fork through it to break up the grains. Set aside to cool and prep the rest of the recipe.
- Whisk the vinegar and the shallot into the cooled oil mixture and season to taste with salt and pepper. Toss the dressing with the couscous. Fold in the onions, beans, and the mint. Serve and enjoy!