COUSCOUS WITH CHICKPEAS AND DRIED FRUIT

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 cup diced onion
• 2 cloves garlic, finely chopped
• 1/2 tsp cinnamon
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1/2 tsp ground ginger
• 1/8 tsp ground allspice
• 1 can (19 oz/540 mL) chickpeas, rinsed and drained
• 2 cups no-salt-added chicken broth
• 2/3 cup chopped dried apricots
• 1/3 cup chopped pitted dates
• 1/4 cup fresh lemon juice
• 2 tbsp grated lemon peel
• 1 tsp freshly ground pepper
• 1/2 tsp salt
• 1 cup couscous
• 1/3 cup chopped fresh cilantro
• 1/3 cup chopped fresh mint
• 1/3 cup slivered almonds, toasted
• 1/4 cup thinly sliced green onion

Directions

1. Heat oil in a medium saucepan over medium heat. Add onion and sauté until softened, about 3 - 4 minutes.
2. Add garlic, cinnamon, coriander, cumin, ginger and allspice; cook, stirring, until fragrant, about 1 minute.
3. Add chickpeas, broth, apricots, dates, lemon juice, lemon peel, pepper and salt. Bring to a boil. Stir in couscous. Remove from heat and let stand, covered, for 10 minutes.
4. Fluff couscous with a fork. Add cilantro and mint; stir to combine.
5. Transfer couscous mixture to a serving dish. Sprinkle with almonds and green onion