Marisol likes to serve the Candied Butternut Squash atop the couscous.
Recipe information
Yield
Makes 6 servings
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 slivered almonds, toasted
Preparation
Step 1
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.
Step 2
Using fork, fluff couscous. Mix in mint and half of almonds. Season with salt and pepper. Mound couscous in bowl. Sprinkle with remaining almonds.
