Pilaf Couscous

• 1 teaspoon coriander seed
• 1 teaspoon cumin seed
• 12 cup pine nuts
• 1 onion, thinly sliced
• 1 garlic clove, minced
• 2 teaspoons olive oil
• 1 small fennel bulb, julienne (about 8 ounces)
• 2 sweet red peppers, thinly sliced
• 2 12 cups water or 2 12 cups chicken stock
• 1 tablespoon margarine or 1 tablespoon butter
• 1 34 cups couscous
• 1 12 cups chickpeas (canned, or dry, cooked)
• 34 cup raisins

1. In a 1-cup glass measure, combine the coriander and cumin.
2. Microwave on high for 1 minute.
3. Let cool, then grind the spices with a mortar and pestle or a spice mill.
4. Spread the pine nuts on a plate.
5. Microwave on high for 2 to 3 minutes, or until just golden and aromatic.
6. In a 2 1/2-quart casserole, combine the onions, garlic, and 1 teaspoon of the oil.
7. Microwave on high for 2 minutes, or until the onions are crisp-tender.
8. Add the fennel and the remaining 1 teaspoon oil.
9. Microwave on high for 3 minutes, or until the fennel is crisp-tender.
10. Add the peppers.
11. Microwave on high for 2 minutes, or until the peppers are crisp-tender.
12. Meanwhile, in a 2-quart saucepan over medium heat, bring the stock and margarine or butter to a boil.
13. Stir in the couscous.
14. Cover the pan, remove it from the heat, and let stand for 5 minutes.
15. Add the chick-peas and raisins to the casserole.
16. Microwave on high for 3 minutes, or until heated through.
17. Fluff the couscous with a fork.
18. Place in a large serving bowl.
19. Sprinkle with the spices and pine nuts.
20. Add the vegetables and toss to combine.

coriander seed, cumin, nuts, onion, garlic, olive oil, fennel, sweet red peppers, water, margarine, couscous, chickpeas, raisins

Taken from www.food.com/recipe/pilaf-couscous-455098 (may not work)