This date & almond couscous is a remake of the couscous at one of my favorite Mediterranean restaurants in Chicago. A perfect light and healthy meal with a touch of lemon, filled with dates and slivered almonds.

Date and almond couscous
Date and almond couscous
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Date & Almond Couscous

Author: Kelsey Romano
This date & almond couscous is a remake of the couscous at one of my favorite Mediterranean restaurants in Chicago. A perfect light and healthy meal with a touch of lemon, filled with dates and slivered almonds.
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Ingredients
 

  • 1 ½ cup chicken broth, or water
  • olive oil
  • 2 cloves garlic, minced
  • 2 tbsp lemon juice
  • salt
  • 1 ½ cups couscous
  • ½ cup slivered almonds
  • ½ cup pitted dates, chopped
  • 1 tbsp fresh parsley, chopped
  • fresh mint, optional

Instructions
 

  • To a medium-small pot or sauce pan, add the chicken broth or water, 1 tablespoon of olive oil, garlic, and a small pinch of black pepper, and bring to a vigorous simmer; turn off the heat and stir in the couscous, cover, and let stand for 10 minutes. After 10 minutes, fluff the couscous with a fork, spoon out into a large bowl, and allow to cool to room temp.
  • Once cooled, add into the couscous a pinch or two of salt (to taste), drizzle of olive oil, almonds, dates and parsley; toss the couscous salad well to combine everything.
  • Top with the reserved garnish ingredients to decorate the top, and serve room temp, or place into the fridge to chill, then serve.
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