1 tb Oil
1 c Coarsely chopped pecans
1 Onion; chopped
2 c Orange juice
3 Cinnamon sticks
5 Cloves, whole
1 pn Turmeric
1 pn Ground red pepper
1/4 ts Salt
2 c Couscous
1/2 c Raisins (more if desired)
Heat oil in a large skillet and cook pecans until lightly toasted.
Add onions and cook until soft. Add orange juice, cinnamon sticks,
cloves, turmeric, red pepper and salt and bring to a boil. Quickly
stir in couscous and raisins, then cover and turn off heat. Let
stand 5 minutes, or until liquid is absorbed completely. Fluff with
a fork before serving.
Copyright 1994 Karen Mintzias
May be freely copied and distributed without changes.
