Couscous With Chickpeas And Prunes Recipes

COUSCOUS WITH CHICKPEAS AND PRUNES

Steps:

• Heat oil in heavy large pot over medium-high heat.
• Add onions and sauté until very soften and beginning to brown, about 25 minutes.
• Add garbanzo beans and prunes and combine.
• Add stock and cinnamon and bring to boil.
• Mix in couscous.
• Cover pot; remove from heat.
• Let stand 15 minutes.
• Fluff couscous.
• Mix in mint and half of almonds.
• Season with salt and pepper.
• Serve in bowl and Sprinkle with remaining almonds.

SPINACH AND CHICKPEAS WITH COUSCOUS

Steps:

• Heat 1/4 cup broth in a large saucepan. Add onion, garlic and curry powder and saute until onion begins to soften, about 4 minutes.
• Add remaining broth and spinach. Bring to a boil, reduce heat and simmer for 10 minutes. Stir in chickpeas and black pepper, continue simmering until spinach is tender and chickpeas are heated through.
• Pour boiling water over couscous, cover and let stand for 5 minutes.
• Divide couscous among bowls.
• Serve spinach-chickpea mixture over couscous.

COUS COUS WITH GARBANZO BEANS, PRUNES AND ALMONDS

Steps:

• 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 almonds. Season with salt and pepper. Mound couscous in bowl. Sprinkle with remaining almonds.