Sweet And Savory Moroccan Couscous

• 2 cups couscous
• 2 1/2 cups boiling water
• 2 large spanish onions
• 4 tablespoons extra virgin olive oil
• 1 cup raisins
• 1 cup pitted prunes
• 1/4 cup sliced raw almonds
• 1 15 ounce can chickpeas drained
• 1/2 teaspoon black pepper
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon cumin
• 2 teaspoons salt

1. In a large bowl, combine couscous with some salt and pepper to taste. Add boiling water cover it and set it aside.
2. In a large skillet, saute the onions with 3 tbsp. olive oil until golden brown. Set aside
3. In the same skillet, add sliced almonds and cook them for a couple of minutes, add raisins, prunes to and cook at low to medium heat until the fruit starts to soften and the almonds start to get some color. Add cooked onions and salt to taste. Set aside.
4. In a medium bowl, combine drained chick peas with spices and 1 tbsp. olive oil.
5. Using the same skillet, cook the chick peas for about 5 minutes.
6. Arrange couscous on an oval serving dish with dried fruit and onions around it and chick peas in the middle.
7. Garnish with chopped parsley and pomegranate seeds

couscous, boiling water, spanish onions, extra virgin olive oil, raisins, prunes, almonds, chickpeas drained, black pepper, sweet paprika, turmeric, cumin, salt

Taken from food52.com/recipes/16581-sweet-and-savory-moroccan-couscous (may not work)