Here's a great accompaniment for roast chicken or the perfect side dish to bring to a potluck feast.
To remove any remaining bitter white pith from clementine peel, lay the peel, orange side down, on a work surface and use a small sharp knife to cut off any pith.
Recipe information
Yield
Makes 6 servings
Ingredients
Preparation
Step 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.
Step 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.
Step 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.
