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Рецепт Cous Cous Salad with Prunes and Pecans
by Nicole Hopkins

Cous Cous Salad with Prunes and Pecans

This is a great Mediterranean dish, the recipe called for almonds, but I put in pecans instead. It is a quick and easy recipe to put together.

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Подготовка: Марокко Moroccan
Приготовление: Порций: 8

Хорошо сочетается: lamb, chicken

Ингредиенты

  • 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 chopped pecans

Инструкции

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