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

1. In a saucepan with a tight lid, heat the olive oil.
2. Add the onions and red peppers, and cook and stir until wilted.
3. Do not brown.
4. Add the water, raisins, cinnamon, cumin, orange rind, salt and pepper.
5. Bring to a boil.
6. Remove from the heat, add the couscous and stir well.
7. Cover and let stand for 5 minutes.
8. Uncover, add the butter and fluff well with a fork.
9. 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)