Couscous, made from semolina, is a staple in North African cuisine. Here it is infused with spicy chiles and cinnamon in this easy-to-whip-up salad that would pair nicely with grilled lamb or poultry.

　　

Ingredients

serves 4

　　1 1/2 cups vegetable broth

　　2 dried árbol chiles

　　One 3-inch-long cinammon stick

　　1 cup plain couscous

　　3 oranges

　　1/4 cup pine nuts, toasted

　　1/4 cup chopped pitted dates

　　1/4 cup minced red onion

　　3 tablespoons chopped fresh cilantro

　　2 tablespoons olive oil

　　Salt and freshly ground black pepper

　　

Step 1

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.

　　

Step 2

Put the couscous in a large bowl and pour the hot infused broth over it. Cover, and let stand for 4 minutes.

　　

Step 3

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.

　　

Step 4

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.

　　Fresh Mexico