Couscous with Prunes, Chickpeas and Pistachios
Recipe by Steven Petusevsky
Ingredients
- 1tablespoon olive oil
- 1medium onion, chopped
- 1/2teaspoon ground cumin seeds
- 1-- cinnamon stick
- 1-- (15-ounce) can chickpeas, rinsed and drained
- 1cup chopped pitted prunes
- 2cups vegetable broth or water
- 1cup orange juice
- 2cups uncooked quick-cooking couscous
- 1/2cup chopped pistachios
- 1/4cup chpped fresh mint
- -- Salt
Instructions
-
In a saucepan with a tight-fitting lid, heat oil over medium heat. Add onions, cumin and cinnamon stick and saute 2 minutes until onions are lightly browned. Add chickpeas, prunes, broth and orange juice. Bring liquid to a boil over high heat and add couscous. Cover tightly and remove from heat. Allow to sit 10 minutes, remove cover and add pistachios, mint and salt; toss to mix.
Nutritional Info *per serving
- Calories 326
- Fat 6.5g
- Saturated Fat .5g
- Cholesterol 0mg
- Sodium 17mg
- Carbohydrate 62g
- Fiber 10g
- Sugars 14g
- Protein 10.5g