Couscous with Chick-Peas and Tomatoes

• 1 1/2 cups canned chicken broth
• 2 tablespoons (1/4 stick) butter
• 1 cup couscous
• 1 tomato, seeded, diced
• 1/2 cup drained canned chick-peas (garbanzo beans)
• 1/4 cup raisins
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon dried basil, crumbled
• 1/4 teaspoon dried thyme, crumbled

1. Preheat oven to 350F.
2. Butter small baking dish.
3. Bring chicken broth and butter to boil in heavy medium saucepan.
4. Add couscous.
5. Reduce heat to low.
6. Cover and simmer until couscous is tender and has absorbed all liquid, about 5 minutes.
7. Stir in tomato, chick-peas, raisins, cinnamon, basil and thyme.
8. Season to taste with salt and pepper.
9. Transfer mixture to baking dish.
10. Cover and cook until heated through, about 15 minutes.

chicken broth, butter, couscous, tomato, chickpeas, raisins, ground cinnamon, dried basil, thyme

Taken from www.epicurious.com/recipes/food/views/couscous-with-chick-peas-and-tomatoes-2709 (may not work)