COUSCOUS SALAD WITH CHICKPEAS, DATES AND CINNAMON

3 green onions
1 tablespoon olive oil
1 (14.5 ounce) can chicken broth
1 teaspoon ground cinnamon
1/2 teaspoon ground black pepper, divided
1/4 teaspoon ground red pepper
1 (10 ounce) package couscous
3 tablespoons white wine vinegar
3/4 teaspoon salt, divided
6 tablespoons olive oil
1 (19 ounce) can chickpeas, rinsed and drained
2 cups shredded carrots
1 cup dates, pitted and roughly chopped
1/4 cup pine nuts, toasted
2 tablespoons chopped fresh cilantro (optional)

Finely dice white end of green onions. Slice green parts of green onions and reserve for salad. Gently cook white onion pieces in olive oil 5-7 minutes in a medium saucepan.

Stir in chicken broth, cinnamon, 1/4 teaspoon black pepper and red pepper. Bring to a boil; add couscous. Cover and remove pan from heat. Let stand 5 minutes.

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

Fluff couscous with a fork; put in a large bowl. Toss in sliced green onions, chickpeas, carrots, dates, pine nuts, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper; add vinaigrette and toss again.

Serve right away or chill. Garnish with chopped cilantro, if desired.