Ingredients: 2 cups homemade chicken stock 3 tbls olive oil 1 tsp ground cumin dash ground cinnamon dash ground ginger 1 cup quick-cooking couscous 1/4 cup dried currants 1/4 cup chopped pitted dates 1 cup diced zucchini 1/2 cup diced carrots 1/2 cup diced red onion 2 tbls fresh lemon juice salt and freshly ground black pepper to taste 1/4 cup pine nuts chopped fresh burnet Directions:1. In a heavy saucepan, bring chicken stock, 2 tablespoons of the olive oil, cumin, cinnamon and ginger to a boil. Stir in couscous and continue to cook until most of the liquid is absorbed, about 2 minutes. Remove from heat and stir in currants and dates. Cover tightly and let stand for 15 minutes. Add zucchini, carrots and onion. 2. In a small bowl, combine lemon juice and remaining 1 tablespoon of olive oil. Pour over couscous and toss to mix thoroughly. Refrigerate overnight. To serve, bring to room temperature. Toss with pine nuts and sprinkle liberally with chopped burnet. |