Moroccan Imperial & Coastal
Couscous with Chickpeas and Prunes
A Moroccan side dish of chickpeas, prune and couscous, seasoned with cinnamon and simmered on the stove. It's finished with almonds.
25 min · Serves 6 · Easy
6
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 5 min · 25 min total
- easy
- 1
Heat oil in heavy large pot over medium-high heat. Add onions and sauté until very soften and beginning to brown, about 25 minutes.
- 2
Add garbanzo beans and prunes and combine. Add stock and cinnamon and bring to boil. Mix in couscous.
- 3
Cover pot; remove from heat. Let stand 15 minutes. Fluff couscous. Mix in mint and half of almonds.
- 4
Season with salt and pepper. Serve in bowl and Sprinkle with remaining almonds.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
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