Marisol likes to serve the Candied Butternut Squash atop the couscous.

Makes 6 servings.

INGREDIENTS

  • 1/4cup olive oil
  • 4cups chopped onions
  • 115-ounce can garbanzo beans (chickpeas), drained
  • 1cup chopped pitted prunes (about 6 ounces)
  • 3cups canned low-salt chicken broth
  • 1/2teaspoon ground cinnamon
  • 2cups couscous (about 12 ounces)1/3cup chopped fresh mint
  • 1/2cup slivered almonds, toasted

    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 almonds. Season with salt and pepper. Mound couscous in bowl. Sprinkle with remaining almonds.