I found this recipe in a cookbook called The Modern Gentleman by Sean Kanan. I love trying new recipes. While I really like couscous, I had never tried it with dried fruit and I thought it sounded interesting. We used gluten free couscous so my whole family could enjoy it.
2 cups couscous
1/2 tsp ground cinnamon
1 cup water
1 cup low sodium chicken broth
1 clove garlic, minced
1/2 cup loosely packed mint leaves, chopped
1/2 cup loosely packed parsley leaves
pinch of nutmeg
1/4 cup dried fruit (raisins, cherries, figs, etc.)
1 tsp cumin seeds
1/2 cup small green green olives with pimentos
pinch of fresh lemon zest
1 cup garbanzo beans, rinsed
1 tablespoon unsalted butter
1/2 tsp lemon zest
In a medium saucepan, bring chicken broth and water to a boil. Pour in couscous, stirring for about 30 seconds. Turn off heat. Add the garbanzo beans, olives, dried fruit, mint, parsley, red onion, shallot, garlic, lemon zest, cumin seeds, ground cinnamon, nutmeg, salt and pepper. Mix together with a fork. Cover saucepan and allow to stand for about 5-7 minutes until liquid has evaporated. Fluff with fork. Add one tablespoon of butter.
I love this as a side dish. It’s different from the typical potatoes or pasta and it’s a big hit with the kids.