|1 10-ounce box||couscous|
|1/4 cup||extra-virgin olive oil|
|1 tablespoon (generous)||grated lemon peel|
|1 teaspoon||ground cardamom|
|1 15- to 16-ounce can||garbanzo beans (chickpeas), drained|
|2/3 cup||chopped pitted dates|
|1/2 cup||slivered almonds, toasted|
|1/2 cup||minced fresh cilantro|
|1/4 cup||minced green onions|
|Fresh cilantro sprigs|
Bring 2 cups water and 1/2 teaspoon salt to boil in medium saucepan. Add couscous; stir 30 seconds. Remove from heat. Cover and let stand 5 minutes. Fluff with fork. Transfer to large bowl to cool. Whisk olive oil, lemon juice, lemon peel, and cardamom to blend in small bowl.
Drizzle over couscous. Mix in garbanzo beans, dates, almonds, minced cilantro, and green onions. Season with salt and pepper. Let stand at room temperature at least 1 hour and up to 2 hours. Garnish with cilantro sprigs.