• 1 ½ cup couscous
• 1 ¾ cup veggie broth
• ½ tsp salt
• ½ tsp ground coriander
• ⅛ tsp black pepper
• 3 tbsp extra virgin olive oil
• 2 large Spanish onions, sliced
• 1 cup raisins
• 1 cup pitted prunes
• ¼ cup sliced raw almonds

For the Chickpeas

• 1 15oz can chickpeas,
• ½ tsp black pepper
• ½ tsp sweet paprika
• ½ tsp turmeric
• ½ tsp cumin
• ¼ tsp salt
• 1 tbsp extra virgin olive oil

Garnish

• Pomegranate seeds
• Chopped parsley
• Chopped cilantro