Middle Eastern Couscous

Shalom on the Range, p. 206

2 cups chicken broth or pareve chicken-flavored broth

¼ cup margarine or pareve margarine

1 cup couscous

½ cup slivered almonds

¼ cup raisins

3 tablespoons honey

¼ teaspoon cinnamon

¼ teaspoon ground ginger

¼ teaspoon cumin powder

1/8 teaspoon pepper

Bring broth and margarine to a boil in a medium saucepan. 

Buttery swirl.

Stir in couscous. Remove from heat and let stand, covered for 5 minutes. Stir in remaining ingredients. Spoon into a greased 1 ½-quart casserole dish. Bake, uncovered, in preheated 375F oven for 20 minutes.

Golden and done!

My Rating: 4/5 "I loved the flavor of this - a nice combination of sweet and savory. I think, though, that the texture suffered from the baking. I'm not sure why it couldn't just be left the way it was in the pot. But then again I'm not from the Middle East, so I'm not an expert here."