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Add a photoThis is a great Mediterranean dish, the recipe called for almonds, but I put in pecans instead. It is a quick and easy recipe to put together.
Ingredients
- 1/4 cup olive oil
- 4 cups chopped onions
- 1 15-ounce can garbanzo beans (chickpeas), drained
- 1 cup chopped pitted prunes (about 6 ounces)
- 3 cups canned low-salt chicken broth
- 1/2 teaspoon ground cinnamon
- 2 cups couscous (about 12 ounces)
- 1/3 cup chopped fresh mint
- 1/2 cup chopped pecans
Directions
- Heat oil in heavy large pot over medium-high heat. Add onions and sauté until very tender and beginning to brown, about 25 minutes. Add garbanzo beans and prunes and stir 1 minute. Add broth and cinnamon and bring to boil. Mix in couscous. Cover pot; remove from heat. Let stand 15 minutes.
- Using fork, fluff couscous. Mix in mint and half of pecans. Season with salt and pepper. Mound couscous in bowl. Sprinkle with remaining pecans.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 292g | |
| Recipe makes 8 servings | |
| Calories 404 | |
| Calories from Fat 95 | 24% |
| Total Fat 10.96g | 14% |
| Saturated Fat 1.49g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 203mg | 8% |
| Potassium 512mg | 15% |
| Total Carbs 66.86g | 18% |
| Dietary Fiber 7.7g | 26% |
| Sugars 10.53g | 7% |
| Protein 11.7g | 19% |
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Reviews
June 16, 2008
This is really delicious. Slightly sweet and nutty flavored.I've cooked/tasted this recipe!
June 16, 2008
I thought this was absolutely delicious. Would be great cold or warm Admittedly, I'm a sucker for cinnamon, pecans, chick peas and couscous...so this is right up my alley. Try it with my BBQ Lamb Moroccan style. It's a little to sweet to accompany the Lamb with Dates & Honey.I've cooked/tasted this recipe!
January 29, 2011
I love this! And I happily eat the leftovers for as long as they last, even planning meals to incorporate them. A standby with my slow roast lamb studded with garlic and anchovies.I've cooked/tasted this recipe!
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