Prune Couscous

Note from Cheri: This recipe, by Frances Benthin, is courtesy of the Prune Festival in Yuba City, California and is from the book "Food Festivals of Northern California," by Bob Carter. It's a wonderful side dish to serve with chicken, pork or with Asian or Indian style entrees.

2 T butter 1/2 cup sliced almonds 1 cup chopped onion 1 cup diced, pitted prunes 1 cup chicken stock 1/2 cup prune juice 1 tsp. fresh thyme 1/2 tsp. allspice 1 cup couscous green onions and sliced almonds for garnish

Serves 4 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.