1/4 cup olive oil

4 cups chopped onions

1 15-ounce can garbanzo beans (chickpeas), drained

1 cup chopped dried figs (about 6 ounces)

3 cups chicken stock

1/2 teaspoon ground cinnamon

2 cups (about 12 ounces) toasted couscous (also known as Israeli couscous)

2 tablespoons of rose water

1/3 cup chopped fresh mint

1/2 cup slivered almonds, toasted

Heat oil in heavy large pot over medium-high heat. Add onions and sauté until very tender and beginning to brown, about 25 minutes. Add garbanzo beans and figs and stir 1 minute. Add broth and cinnamon and bring to boil. Mix in couscous and rose water. Cover pot; remove from heat. Let stand 15 minutes.

Mix in mint and half of almonds. Season with salt and pepper. Mound couscous in bowl. Sprinkle with remaining almonds.

Recipe courtesy of Chef John Walsh of Chef's Expressions catering

  • Text DINING to 70701 to sign up for dining news and restaurant reviews text alerts