Couscous is a partially refined semolina wheat that is very light tasting and quick to prepare. It absorbs any flavors and can be used for main course menus as well as cold salads and desserts. This recipe makes for an easy does it, grain dish that goes well with a simply prepared protein dish.

—Recipe from Pierre Franey

INGREDIENTS: Serves 4-5

• raisins – 2/3 cup
• olive oil – 2 TBS
• onion – 1/2 cup (1 small), chopped
• garlic – 2 tsp (1-2 cloves), minced
• BOILING water – 1 1/2 cups, turn on the teakettle
• cinnamon – 1/4 tsp
• cumin, ground – 1/4 tsp
• sea salt – 1/2 tsp
• pepper – 1/8 tsp
• couscous – 1 cup
• fresh mint – 2 tsp [or 1 tsp dried]
• lemon juice – 2 TBS
• red wine vinegar – 2 tsp

INSTRUCTIONS: 

1. Heat oil in medium saucepan over low heat, add onion and garlic then sauté until wilted—2-3 minutes. 
2. Add the boiling water, raisins, cinnamon, cumin, salt, and pepper, then bring back to the boil. 
3. Remove from heat and add couscous, mint, lemon juice, and vinegar. Cover and let stand 5 minutes. 
4. Fluff and serve.

Planned-over Salad: Toss some salad greens with dressing and arrange in a bowl. Scoop the planned-over couscous on top and garnish with fresh herb of choice.

I spent a lunch in Africa and had my first taste of couscous. Yes, that is a true sentence. My buddies and I took a ship down to Morocco from Italy and enjoyed this lovely sounding pasta. The dish came in the shape of a volcano, with bits of cooked chicken sitting inside. Great presentation, by the way!