Casbah Couscous

Casbah Couscous Serves 4

Couscous is a staple in North African cuisine and is actually considered a type of pasta that is made from ground wheat. It is also the name of a dish, which is made by combining couscous with vegetables, raisins, spices and sometimes meat or chicken. This recipe combines the components of a traditional couscous, but the cooking method has been simplified to save time and use less fat. The combination of grain, vegetables, raisins and spice gives it an interesting blend of textures and flavors.

3 cups cooked couscous (approximately l pound package) prepared just before assembly 1 cup cooked garbanzo beans (if canned, rinse salt first) 1/2 cup medium diced white onion 1/2 cup small diced red bell pepper 1-2 cloves garlic, finely chopped Salt 3/4 teaspoon ground dry turmeric 2 teaspoons chopped preserved lemon 1/2 cup raisins, plumped in orange juice, approximately 1 hour in advance 1 teaspoon ground cinnamon 1/4 cup chopped cilantro, or to taste 1 tablespoon canola or olive oil Have all ingredients chopped and ready to go. While couscous is steaming, quickly sauté onion and bell pepper until just soft. Add garlic at end and cook just until fragrant. Add raisins, then add couscous, toss. Add lemon, cinnamon, salt and cilantro to taste.

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