Cous Cous Salad with Prunes and Pecans Recipe

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4 votes | 8045 views

This is a great Mediterranean dish, the recipe called for almonds, but I put in pecans instead. It is a quick and easy recipe to put together.

Prep time:
Cook time:
Servings: 8


Cost per serving $1.36 view details


  1. 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 prunes and stir 1 minute. Add broth and cinnamon and bring to boil. Mix in couscous. Cover pot; remove from heat. Let stand 15 minutes.
  2. Using fork, fluff couscous. Mix in mint and half of pecans. Season with salt and pepper. Mound couscous in bowl. Sprinkle with remaining pecans.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 292g
Recipe makes 8 servings
Calories 404  
Calories from Fat 95 24%
Total Fat 10.96g 14%
Saturated Fat 1.49g 6%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 203mg 8%
Potassium 512mg 15%
Total Carbs 66.86g 18%
Dietary Fiber 7.7g 26%
Sugars 10.53g 7%
Protein 11.7g 19%



  • Nancy Miyasaki
    June 16, 2008
    This is really delicious. Slightly sweet and nutty flavored.
    I've cooked/tasted this recipe!
    • John Spottiswood
      June 16, 2008
      I thought this was absolutely delicious. Would be great cold or warm Admittedly, I'm a sucker for cinnamon, pecans, chick peas and this is right up my alley. Try it with my BBQ Lamb Moroccan style. It's a little to sweet to accompany the Lamb with Dates & Honey.
      I've cooked/tasted this recipe!
      • Kimberly Saward
        January 29, 2011
        I love this! And I happily eat the leftovers for as long as they last, even planning meals to incorporate them. A standby with my slow roast lamb studded with garlic and anchovies.
        I've cooked/tasted this recipe!


        • Billie Silver
          March 12, 2010
          I am a fan of quinoa- I would substitue quinoa for the couscous

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