Veggie Couscous

• 3 cups Boiling Water Or Vegetable Stock
• 1/2 teaspoons Ground Cinnamon
• 1/2 teaspoons Ground Cumin
• 1 Tablespoon Honey
• 1 Tablespoon Lemon Juice
• 3 cups Quick Cooking Couscous
• 2 teaspoons Olive Oil
• 1 whole Small Onion, Finely Chopped
• 1 whole Small Carrot, Finely Chopped
• 1 whole Small Zucchini, Finely Chopped
• 1/2 whole Sweet Red Pepper, Finely Chopped
• 1/3 cups Currants Or Raisins
• Salt And Pepper
• 3 Tablespoons Finely Chopped Fresh Cilantro

1. In a saucepan or large measuring cup, combine boiling water with the cinnamon, cumin, honey and lemon juice.
2. Place the couscous in a large pot. Pour the boiling water mixture over top and stir in. Cover tightly for 10 minutes.
3. In a large skillet, heat the oil on medium heat and add chopped veggies and currants. Cook gently for 5-10 minutes until very tender.
4. Fluff couscous with a fork and and stir in veggies. Season with salt and pepper. Stir in cilantro and serve.
5. Note: if using quick-cooking whole wheat couscous, use 4 1/2 cups of water or stock.

boiling water, ground cinnamon, ground cumin, honey, lemon juice, couscous, olive oil, onion, carrot, zucchini, sweet red pepper, raisins, salt, fresh cilantro

Taken from tastykitchen.com/recipes/sidedishes/veggie-couscous/ (may not work)