Ingredients
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
Directions
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 precooked couscous and season with the salt to taste. Add the lemon juice and fold in the parsley. Transfer to serving bowl and serve warm as a side.