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Ingredients
- 1/4 c. Extra virgin olive oil
- 4 c. Minced onions
- 1 can Garbanzo beans, (chickpeas), liquid removed (15-oz)
- 1 c. Minced pitted prunes, (about 6 ounces)
- 3 c. Canned low-salt chicken broth
- 1/2 tsp Grnd cinnamon
- 2 c. Couscous, (about 12 ounces)
- 1/3 c. Minced fresh mint
- 1/2 c. Slivered almonds, toasted
Directions
- Heat oil in heavy large pot over medium-high heat. Add in onions and saute/fry till very tender and beginning to brown, about 25 min. Add in garbanzo beans and prunes and stir 1 minute. Add in broth and cinnamon and bring to boil. Fold in couscous. Cover pot; remove from heat. Let stand 15 min.
- Using fork, fluff couscous. Fold in mint and half of almonds. Season with salt and pepper. Mound couscous in bowl. Sprinkle with remaining almonds.
- Makes 6 servings.
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