1 1/2 c Water, divided
1 c Onion, sliced
1/2 c Couscous *
1 c Carrots, sliced
1 c Zucchini, cut 1-inch dice
2 cl Garlic, crushed
1/2 c Raisins
15 1/2 oz Chickpeas, drained canned
1/3 c Orange juice
1 tb Olive oil
1/8 ts Cayenne pepper
1/2 ts Cinnamon, ground
2 c Tomatoes, cut 2 inch cubes
1/4 c Mint, fresh coarse chopped
1/2 sm Romaine lettuce head,
-washed and drained
Black pepper, fresh ground
Salt, to taste
2 md Pita breads
Pour 1/2 cup water into a medium-size non-stick skillet. Add onion
and saute over medium heat 10 minutes. Add more water if onion
becomes too dry. Bring 3/4 cup water to a boil in a saucepan,
remove from heat and add couscous. Cover and let sit 5 minutes.
Add carrots to onion and cook 5 minutes. Add zucchini and garlic
and cook 5 more minutes. Place couscous in a bowl; and fluff with a
fork. Add onion mixture, raisins and chickpeas to couscous and
toss well. Mix orange juice, olive oil, cayenne and cinnamon
together. Add to couscous and mix well. Add salt and pepper to
taste. Toss tomatoes and mint together.
To serve, line a serving plater or 2 individual plates with lettuce
leaves and spoon salad on top. Sprinkle tomatoes and mint over
couscous salad. Place pita in toaster oven for 2 minutes to warm
through, or warm in oven a few minutes.
