Spiced California Prune Couscous
Created by: Nik at A Brown Table
2 Tbsp olive oil
½ cup red onion, diced
1 garlic clove, minced
1 tsp ground chipotle pepper
½ cup prunes, chopped
2 Tbsp sliced almonds
2 cups cooked pearl couscous *
½ tsp fine sea salt
1 Tbsp fresh lemon juice
¼ cup chopped flat-leaf parsley
Heat the oil in a medium saucepan on medium-high heat. When the oil is hot, add the onion and sauté for about 4 to 5 minutes until translucent. Add the garlic and chipotle and cook for another 45 seconds. Stir in the prunes and almonds and cook for 1 minute, until the prunes start to swell a little. Fold in the couscous and season with the salt. Add more salt if necessary. Add the lemon juice and fold in the parsley. Transfer to serving bowl and serve warm as a side.
Note: * 1 cup of couscous should yield 2 cups cooked but I’ve refrained from giving cooking instructions because I’ve noticed different manufacturer’s give different cooking times and directions. Follow with the manufacturer writes on the box. I will however, recommend using a good flavorful stock to cook the couscous instead of water.