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Quick and Easy Recipe
Cous Cous Salad with Prunes and Pecans Recipe
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.
| Prep time: 15 Minutes |
Moroccan
|
| Cook time: 45 Minutes | Servings: 8 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 286g | |
| Recipe makes 8 servings | |
| Calories 296 | |
| Calories from Fat 94 | 32% |
| Total Fat 10.8g | 14% |
| Saturated Fat 1.44g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 201mg | 8% |
| Potassium 499mg | 14% |
| Total Carbs 45.1g | 12% |
| Dietary Fiber 4.8g | 16% |
| Sugars 3.36g | 2% |
| Protein 7.86g | 13% |
Ingredients Convert Measures
- 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
Directions
- 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 pecans. Season with salt and pepper. Mound couscous in bowl. Sprinkle with remaining pecans.
