Pilaf Couscous

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 teaspoon coriander seed
• 1 teaspoon cumin seed
• 1/2 cup pine nuts
• 1 onion, thinly sliced
• 1 garlic clove, minced
• 2 teaspoons olive oil
• 1 small fennel bulb, julienne (about 8 ounces)
• 2 sweet red peppers, thinly sliced
• 2 1/2 cups water or 2 1/2 cups chicken stock
• 1 tablespoon margarine or 1 tablespoon butter
• 1 3/4 cups couscous
• 1 1/2 cups chickpeas (canned, or dry, cooked)
• 3/4 cup raisins

Recipe

• 1 in a 1-cup glass measure, combine the coriander and cumin.
• 2 microwave on high for 1 minute.
• 3 let cool, then grind the spices with a mortar and pestle or a spice mill.
• 4 spread the pine nuts on a plate.
• 5 microwave on high for 2 to 3 minutes, or until just golden and aromatic.
• 6 in a 2 1/2-quart casserole, combine the onions, garlic, and 1 teaspoon of the oil.
• 7 microwave on high for 2 minutes, or until the onions are crisp-tender.
• 8 add the fennel and the remaining 1 teaspoon oil.
• 9 microwave on high for 3 minutes, or until the fennel is crisp-tender.
• 10 add the peppers.
• 11 microwave on high for 2 minutes, or until the peppers are crisp-tender.
• 12 meanwhile, in a 2-quart saucepan over medium heat, bring the stock and margarine or butter to a boil.
• 13 stir in the couscous.
• 14 cover the pan, remove it from the heat, and let stand for 5 minutes.
• 15 add the chick-peas and raisins to the casserole.
• 16 microwave on high for 3 minutes, or until heated through.
• 17 fluff the couscous with a fork.
• 18 place in a large serving bowl.
• 19 sprinkle with the spices and pine nuts.
• 20 add the vegetables and toss to combine.