Ingredients

• 2 cups low-salt chicken broth
• 1 10-ounce package plain couscous (about 1 2/3 cups)
• 1 teaspoon salt
• 1 1/2 tablespoons olive oil
• 3 clementines
• 1 15-ounce can chickpeas
• 12 large green olives (such as Cerignola), pitted, quartered lengthwise
• 6 Medjool dates, pitted, diced
• 1/4 cup fresh mint leaves, chopped

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Instructions

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.
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.
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.