Couscous Pilaf with Chick peas, Raisins, Cumin and Cinnamon
2 cups instant couscous
2 cups water
1/4 cup olive oil
1 large onion, minced
2 med. carrots, peeled and diced
2 teaspoon cumin
1 teaspoon cinnamon
1/2 teaspoon cayenne
1 large can chick peas, drained
1/3 cup dark seedless raisins
1/3 cup chopped fresh parsely or mint
salt to taste
2 tablespoon margarine (optional)
Bring water and 1 tbs. olive oil to a rolling boil. Add couscous,
cover and turn off heat. Let stand until water is absorbed, about
5 min. Add margarine and fluff with a fork.
Heat remaining olive oil in a medium skillet and saute onions and
carrots for 5-7 minutes. Add cumin, cinnamon, and cayenne and stir
in skillet for one minute.
Combine couscous with remaining ingredients in a large bowl, season
with salt and serve, either warm or at room temperature.