Arbol Chile-Infused Couscous with Dates and Oranges

• 1 1/2 cups vegetable broth
• 2 dried arbol 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

1. Combine the broth, chiles, and cinnamon stick in a medium-size heavy saucepan over medium-high heat, and bring to a boil.
2. Remove the pan from the heat and let stand for 5 minutes.
3. Then remove and discard the chiles and cinnamon stick.
4. Put the couscous in a large bowl and pour the hot infused broth over it.
5. Cover, and let stand for 4 minutes.
6. Meanwhile, cut the peel and white pith from each orange.
7. Working over a medium bowl, cut between the membranes to release the orange segments.
8. Reserve 1 tablespoon of the orange juice.
9. Fluff the couscous with a fork.
10. Mix in the orange segments, pine nuts, dates, onion, cilantro, olive oil, and the reserved orange juice.
11. Season the couscous salad to taste with salt and pepper.
12. Serve warm, at room temperature, or chilled.

vegetable broth, chiles, couscous, oranges, pine nuts, dates, red onion, fresh cilantro, olive oil, salt

Taken from www.epicurious.com/recipes/food/views/arbol-chile-infused-couscous-with-dates-and-oranges-387005 (may not work)