Spiced Couscous with Chilean Nectarines
1 medium onion, chopped
2 1/2 cups fat-free chicken stock
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
1 can (16 ounces) chickpeas (garbanzo beans), drained
3 Chilean nectarines, diced, about 1 1/2 cups
1 box (10 ounces) couscous
Chilean nectarine slices for garnish, optional
Combine onion and 1/4 cup of the chicken stock in a large saucepan and cook over medium heat until the onion is soft
and translucent. Add the remaining chicken stock, coriander, cumin and chickpeas and bring to a boil. Reduce heat to
low and simmer, covered, for 5 minutes. Add the diced nectarines and couscous and mix well. Cover tightly and
remove from the heat. Allow to stand for 5 minutes, or until all of the liquid has been absorbed. Garnish each serving
with Chilean nectarine slices, if desired.
Serve this delicious dish hot or cold
Makes 8 servings.
Recipe from syndicated columnist Jeanne Jones
