Arbol Chile-Infused Couscous with Dates and Oranges
Ingredients
Instructions
- Combine the broth, chiles, and cinnamon stick in a medium-size heavy saucepan over medium-high heat, and bring to a boil.
- Remove the pan from the heat and let stand for 5 minutes.
- Then remove and discard the chiles and cinnamon stick.
- Put the couscous in a large bowl and pour the hot infused broth over it.
- Cover, and let stand for 4 minutes.
- Meanwhile, cut the peel and white pith from each orange.
- Working over a medium bowl, cut between the membranes to release the orange segments.
- Reserve 1 tablespoon of the orange juice.
- Fluff the couscous with a fork.
- Mix in the orange segments, pine nuts, dates, onion, cilantro, olive oil, and the reserved orange juice.
- Season the couscous salad to taste with salt and pepper.
- Serve warm, at room temperature, or chilled.
Nutrition & Diet Analysis (per serving)
569
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).