Couscous With Chickpeas and Prunes

Good served with candied butternut pumpkin.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 1⁄4 cup olive oil
• 4  cups onions, chopped
• 1 (15 ounce) can garbanzo beans, drained (chickpeas)
• 1  cup  pitted prune, chopped
• 3  cups  chicken stock
• 1⁄2 teaspoon ground cinnamon
• 2  cups couscous (about 12 ounces)
• 1⁄3 cup of fresh mint, chopped
• 1⁄2 cup  slivered almonds, toasted

Directions

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