Couscous Salad with Chickpeas, Dates, and Cinnamon

I started making this salad almost 15 years ago. It has become a staple for our family and is popular at potlucks.

3 green onion, chopped, white and green parts separated

1 T olive oil

1 can (14.5 oz) chicken broth

1 t ground cinnamon

1/2 t ground black pepper

1/4 t ground cayenne pepper

1 (10 oz) pkg couscous

3 T white wine vinegar

3/4 t salt, divided

6 T olive oil

1 (19 oz) can chickpeas, rinsed

2 c shredded carrots

1 c chopped dates

1/4 c pine nuts, toasted (slivered almonds, okay too)

2 T cilantro, chopped

Finely chop green onion, separating the white from the green parts. Saute white parts of onion in olive oil for 5-7 minutes. Stir in chicken broth, cinnamon, and peppers. Bring to a boil; add couscous. Cover and remove from heat. Set aside for 5 minutes.

Whisk together vinegar, 1/2 t salt, and olive oil in small bowl.

Fluff couscous with a fork and put in a large bowl. Toss in remaining ingredients and vinaigrette and toss again. Serve right away or chill.

Note: I will often add a little rice vinegar to my serving because I like more tang.