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COUS COUS WITH GARBANZO BEANS PRUNES AND ALMONDS

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Reference:

Bon App�tit, November 1999 Marisol Benadayan-Bennaroch Too Busy To Cook?

Prep:

Active time: 35 min Start to finish: 1 1/4 hr

Servings:

Makes 6 servings.

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Submitted by:

Foodie

Ingredients

1/4

cup olive oil

cups chopped onions

15-ounce can garbanzo beans (chickpeas), drained

cup chopped pitted prunes (about 6 ounces)

cups canned low-salt chicken broth

1/2

tsp ground cinnamon

cups couscous (about 12 ounces)

1/3

cup chopped fresh mint

1/2

cup slivered almonds, toasted

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.

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Using fork, fluff couscous. Mix in mint and half of almonds. Season with salt and pepper. Mound couscous in bowl. Sprinkle with remaining almonds.

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