Couscous With Raisins and Red Peppers
- 1 tablespoon olive oil
- 13 cup finely chopped onions
- 1/2 cup sweet red peppers cut into small cubes
- 1 1/4 cups boiling water
- 13 cup raisins
- 18 teaspoon ground cinnamon
- 1/4 teaspoon ground cumin
- 1/2 teaspoon grated orange rind
- Salt and freshly ground pepper to taste
- 1 cup quick couscous
- 1 tablespoon butter
- In a saucepan with a tight lid, heat the olive oil.
- Add the onions and red peppers, and cook and stir until wilted.
- Do not brown.
- Add the water, raisins, cinnamon, cumin, orange rind, salt and pepper.
- Bring to a boil.
- Remove from the heat, add the couscous and stir well.
- Cover and let stand for 5 minutes.
- Uncover, add the butter and fluff well with a fork.
- Serve with the tuna.
olive oil, onions, sweet red peppers, boiling water, raisins, ground cinnamon, ground cumin, orange rind, salt, couscous, butter
Taken from cooking.nytimes.com/recipes/4111 (may not work)