- 2 large lemons
- 1 teaspoon ground coriander
- 1/2 cup pine nuts
- 2 tablespoons olive oil
- 1 (8-ounce) package chopped pitted dates
- 3 tablespoons diced purple onion
How to Make It
Peel lemons with a vegetable peeler; cut rind into thin strips, and place in a saucepan. Add water to cover; bring to a boil. Reduce heat; simmer 5 minutes. Drain and cool.
Squeeze lemons, reserving 1/2 cup juice.
Cook coriander and pine nuts in a heavy skillet over low heat, stirring constantly, until lightly browned. Stir in lemon rind, reserved lemon juice, and oil; cook, stirring often, 2 minutes.
Combine dates and onion in a bowl; stir in lemon mixture. Let stand 30 minutes.