Yield: 8 servings (serving size: 3/4 cup chickpea mixture, 2 tablespoons cilantro, 1 1/2 teaspoons mint, 1 tablespoon almonds, and 1/2 cup couscous)

Ingredients

• 1/4  cup  extra-virgin olive oil
• 3  large garlic cloves, peeled
• 2  cups  thinly sliced red onion
• 1/2  cup  dried apricots, sliced
• 1  tablespoon  ras el hanout (Moroccan spice blend) or garam masala
• 1  teaspoon  salt
• 3/4  teaspoon  black pepper
• 1/4  teaspoon  crushed red pepper
• 1  (3-inch) cinnamon stick
• 1/2  cup  water
• 1 1/2  teaspoons  grated lemon rind
• 1 1/2  tablespoons  fresh lemon juice
• 2  (15-ounce) cans chickpeas (garbanzo beans), rinsed and drained
• 1  (28-ounce) can no-salt-added whole tomatoes, undrained and chopped
• 6  cups  escarole, torn into 1-inch pieces
• 1  cup  cilantro leaves
• 1/4  cup  mint leaves
• 1/2  cup  roasted whole almonds, coarsely chopped
• 4  cups  hot cooked couscous

Preparation

1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add garlic; cook for 1 minute, stirring constantly. Remove garlic from pan using a slotted spoon; discard or reserve for another use. Add onion and next 6 ingredients (through cinnamon stick) to pan; sauté for 7 minutes or until the onion is lightly browned, stirring occasionally. Add 1/2 cup water, rind, juice, chickpeas, and tomatoes; bring to a boil. Reduce heat, and simmer for 7 minutes, stirring occasionally.

2. Stir in escarole; simmer for 1 minute or until escarole wilts. Remove from heat. Sprinkle with cilantro and mint; top with almonds. Serve over couscous.

Recipe from Cooking Light November 2010