• Cous Cous Salad with Prunes and Pecans

    4 votes
    Cous Cous Salad with Prunes and Pecans
    Prep: 15 min Cook: 45 min Servings: 8
    by Nicole Hopkins
    1 recipe
    This is a great Mediterranean dish, the recipe called for almonds, but I put in pecans instead. It is a quick and easy recipe to put together.


    • 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. 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.
    2. Using fork, fluff couscous. Mix in mint and half of pecans. Season with salt and pepper. Mound couscous in bowl. Sprinkle with remaining pecans.

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    • Nancy Miyasaki
      Nancy Miyasaki
      This is really delicious. Slightly sweet and nutty flavored.
      • John Spottiswood
        John Spottiswood
        I thought this was absolutely delicious. Would be great cold or warm Admittedly, I'm a sucker for cinnamon, pecans, chick peas and this is right up my alley. Try it with my BBQ Lamb Moroccan style. It's a little to sweet to accompany the Lamb with Dates & Honey.
        • Kimberly Saward
          Kimberly Saward
          I love this! And I happily eat the leftovers for as long as they last, even planning meals to incorporate them. A standby with my slow roast lamb studded with garlic and anchovies.


          • Billie Silver
            Billie Silver
            I am a fan of quinoa- I would substitue quinoa for the couscous

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