| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
November 19 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 4 |
c |
Chopped onions |
| 1 |
cn |
Garbanzo beans; (chickpeas), drained |
|
|
; (15-ounce) |
| 1 |
c |
Chopped pitted prunes; (about 6 ounces) |
| 3 |
c |
Canned low-salt chicken broth |
| 1/2 |
ts |
Ground cinnamon |
| 2 |
c |
Couscous; (about 12 ounces) |
| 1/3 |
c |
Chopped fresh mint |
| 1/2 |
c |
Slivered almonds; toasted |
INSTRUCTIONS
Heat oil in heavy large pot over medium-high heat. Add onions and
saute 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.
Makes 6 servings.
Bon Appetit November 1999
Converted by MC_Buster.
Per serving: 3190 Calories (kcal); 108g Total Fat; (29% calories from
fat); 106g Protein; 461g Carbohydrate; 0mg Cholesterol; 118mg Sodium
Food Exchanges: 26 1/2 Grain(Starch); 3 1/2 Lean Meat; 10 Vegetable;
0 Fruit; 18 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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