(Adapted from Bon Appétit December 2009 by Lora Zarubin)

Ingredients:

2 cups low-salt chicken or vegetable broth

1 10-ounce package plain couscous (about 1 2/3 cups)

1 teaspoon salt

1½ tablespoons olive oil

1 navel orange

1 15-ounce can chickpeas

12 large green olives (such as Cerignola), pitted, quartered lengthwise

6 Medjool dates, pitted, diced

¼ cup fresh mint leaves, chopped

Directions:

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 and cover pot. Let rest 15 minutes.

Mince the zest of the orange and place in a small bowl. Then, using a paring knife, peel the white pith from the orange.  Cut orange into ½-inch pieces and add to bowl with zest.  Set aside.

Drain chickpeas in a colander and rinse under hot water.  Set aside.

Remove lid from pot and transfer couscous to a serving bowl.  Fluff couscous with a fork and add chickpeas, olives, dates, mint, and orange pieces and zest. Stir gently until ingredients are evenly distributed. Season to taste with salt and pepper.