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Categories:
olive oil onion cannellini beans cranraisinsabout chicken broth ground cinnamon cumin eastern couscous fresh mint slivered almonds
Viewed: 53 - Published at: 3 years agoIngredients
- 1/4 cup olive oil
- 1 large onion, chopped
- 1 15-ounce can cannellini beans (white kidney beans), drained
- 1 cup cranraisins(about 6 ounces)
- 1 1/2 cups canned low-salt chicken broth
- 1 teaspoon ground cinnamon
- 1 teaspoonground cumin
- 1 cup eastern couscous (about 6 ounces)
- 1/3 cup chopped fresh mint
- 1/2 cup slivered almonds, toasted
Method
- Heat oil in heavy large pot over medium-high heat. Add onions and saute until very tender and beginning to brown, about 25 minutes. Add cannellini beans and cranraisins and stir 1 minute. Add broth, cinnamon and cumin and bring to boil. Mix in couscous. Cover pot; remove from heat. Let stand 15 minutes.
- Meanwhile,toast slivered almonds in frying pan on medium heat until slightly browned.
- Using fork, fluff couscous. Mix in mint and half of almonds. Season with salt and pepper. Mound couscous in bowl. Sprinkle with remaining almonds.
