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Prune Couscous

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By Prune Festival in Yuba City, California

Posted July 23rd, 2007

This article is reprinted with permission from Food Festivals of Northern California: Traveler's Guide and Cookbook (Food Festivals), by Bob Carter, (1997, Three Forks)

Food Festivals of Northern California: Traveler's Guide and Cookbook (Food Festivals)

Servings:	4
Author Notes:	This recipe, by Frances Benthin, is courtesy of the Prune Festival in Yuba City, California It's a wonderful side dish to serve with chicken, pork or with Asian or Indian style entrees.
Ingredients:	2 tablespoons butter or margarine 1/2 cup sliced almonds 1 cup chopped onion 1 cup diced, pitted prunes 1 cup chicken stock 1/2 cup prune juice 1 teaspoon fresh thyme 1/2 teaspoon allspice 1 cup couscous green onions and sliced almonds for garnish
Instructions:	Melt butter over medium heat in a 2 quart saucepan. Add almonds and onions and stir- fry for 2-3 minutes, until onions are slightly browned. Add prunes, broth, prune juice, thyme and allspice. Bring mixture to a boil, cover and reduce heat. simmer for 5 minutes. Remove lid and stir in couscous. Turn off heat and let sit for 5 minutes. Fluff with a fork before serving. Garnish with green onions and almonds if desired.