Bring broth to a boil. Add couscous and dried cranberries; stir. Cover and let stand 5 minutes. Fluff with fork. Transfer to large bowl to cool.
Whisk olive oil, lemon juice, cardamom and curry powder to blend in small bowl. Drizzle over couscous.
Mix in garbanzo beans, dates, cilantro, and green onions. Let stand at room temperature at least 1 hour and up to 2 hours.
Stir in grape tomatoes just before serving.
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|Serving Size: 1 recipe (2342g)|
|Recipe Makes: 4|
|Calories from Fat: 3983 (63%)|
|Amt Per Serving||% DV|
|Total Fat 442.6g||590 %|
|Saturated Fat 63.2g||316 %|
|Monounsaturated Fat 209.3g|
|Polyunsanturated Fat 146.6g|
|Cholesterol 0mg||0 %|
|Sodium 3263.9mg||113 %|
|Potassium 3522.6mg||93 %|
|Total Carbohydrate 553.2g||163 %|
|Dietary Fiber 58.8g||235 %|
|Sugars, other 494.5g|
|Protein 75.7g||108 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 6360
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