Cous Cous Salad with Prunes and Pecans Recipe

• 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

1. Heat oil in heavy large pot over medium-high heat.
2. Add onions and sautA until very tender and beginning to brown, about 25 minutes.
3. Add garbanzo beans and prunes and stir 1 minute.
4. Add broth and cinnamon and bring to boil.
5. Mix in couscous.
6. Cover pot; remove from heat.
7. Let stand 15 minutes.
8. Using fork, fluff couscous.
9. Mix in mint and half of pecans.
10. Season with salt and pepper.
11. Mound couscous in bowl.
12. Sprinkle with remaining pecans.

olive oil, onions, garbanzo beans, prunes, chicken broth, ground cinnamon, couscous, fresh mint, pecans

Taken from cookeatshare.com/recipes/cous-cous-salad-with-prunes-and-pecans-430 (may not work)