Red Pepper Plums and Couscous

Prep Time 5 minutes
Cook Time 33 minutes
Total Time 38 minutes
Course Dinner, Lunch
Cuisine American, North African
Servings 6


  • 1 to 2 tbsp extra-virgin olive oil
  • 1 1/2 large onion chopped
  • 15 oz canned chickpeas
  • 1 tsp red pepper flakes
  • 1 cup chopped plums if in season
  • 3 cup low-sodium veggie broth
  • 1/2 tsp cinnamon
  • 2 cup dry couscous or quinoa
  • 1/3 cup fresh mint or dried
  • 1/2 cup toasted slivered almonds


  • Heat oil in heavy large pot over medium-high heat. Add onions and sauté until very tender and beginning to brown, about 20-25 minutes.
  • Add garbanzo beans and chopped plums and stir 1 minute.
  • Add broth and cinnamon and bring to boil. Mix in couscous.
  • Cover pot; remove from heat. Let stand 15 minutes. Using fork, fluff couscous.
  • Mix in mint and half of almonds. Season with salt and pepper. Mound couscous in bowl. Sprinkle with remaining almonds.
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