Ingredients
- 1/2 cup Cento Pignoli Nuts, toasted
- 1/4 cup Cento Imported Extra Virgin Olive Oil
- 4 cups White Onion, chopped
- 1 can Cento Chick Peas (19 oz), drained
- 1 cup Prunes, chopped
- 3 cups Cento Chicken Stock
- 1/2 tsp Cinnamon
- 2 tsp Fresh Parsley, chopped
- 1 tbsp Orange Zest
- 1 Cento Bay Leaves
- 2 cups Bellino Couscous
- 1/2 cup Mint Leaves, finely chopped
Directions
Toast pine nuts in a medium pan over low heat, stirring often to ensure nuts are evenly browned. Heat oil in a saucepan, add onions and sauté for two minutes. Add chickpeas and prunes, let simmer for one minute, then stir in chicken stock, cinnamon, parsley, orange zest and bay leaf; bring to a boil. Remove bay leaf and discard. Remove from heat, add cous cous, cover and let sit for 10 minutes. Loosen cous cous with a fork, then add mint leaves and pignoli nuts. Serves 10-12.
