Couscous Risotto

• 1/2 cup olive oil
• 1 medium-size onion, minced
• 10 medium-size garlic cloves, smashed, peeled and minced
• 3 tablespoons ground cumin, preferably freshly ground
• 1 tablespoon curry powder
• 2 cups couscous
• 4 cups chicken broth or vegetarian broth (see Micro-Tip)
• 1 1/2 teaspoons kosher salt
• Freshly ground black pepper

1. Place oil in a 14- by 9- by 2-inch oval dish.
2. Cook, uncovered, at 100 percent in a high-power oven for 2 minutes.
3. Stir in onion and garlic.
4. Cook for 2 minutes.
5. Stir in spices and cook for 3 minutes.
6. Stir in couscous and pour broth over mixture.
7. Cook for 10 minutes.
8. Remove from oven.
9. Stir in salt and pepper.

olive oil, onion, garlic, ground cumin, curry powder, couscous, chicken broth, kosher salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/3770 (may not work)