Servings: 8-10�
Ingredients:�
4 C chicken stock
7T olive oil or vegetable oil
� tsp each: tumeric, ground allspice, ground cloves, ground ginger
2C couscous
� c currents/or golden raisins
� c chopped dried apricots
2 C. chopped zucchini, cored if large and unpeeled
1 to 1 � C. carrots chopped
3 � T lemon juice—real
1/3 c. chopped onion
� tsp salt to taste
3T each fresh chives and mint minced
2 Tsp honey
� c toasted silvered almonds (optional)
Directions:
Bring stock, 4 T oil and spices to a boil. Add couscous and boil over moderate heat 2 min or until liquid is absorbed. Add currents and apricots. Cover, let stand 15 min Chill
Break up couscous until each grain is separate. Add rest of ingredients including 3 T remaining oil. Taste and adjust seasoning, Chill 4 hr. If too dry add more lemon juice and olive oil. Garnish with roasted almonds.