- 1 Tbsp. canola oil
- 1 medium onion, chopped (about 1 cup)
- 1/2 cup chopped dried mission figs
- 1/2 cup finely chopped rhubarb
- 1 cup couscous
- 1 1/4 cups chicken stock
- 1/2 tsp. salt
- 1/4 tsp. cinnamon
- pinch ground cloves
- 1/3 cup slivered almonds
Heat oil in medium saucepan with a tight-fitting lid. Add onions and cook, stirring, until they begin to color and soften, about 10 minutes.
Add figs and rhubarb and cook 2 minutes more. Add couscous, stock, salt, cinnamon, and cloves. Bring to a boil, then cover and remove from heat.
Let sit for 10 minutes, until all the liquid is absorbed. Stir in almonds and serve immediately.
Reprinted with permission from Rhubarb Renaissance by Kim Ode, published by Minnesota Historical Society Press.