Israeli CousCous

This recipe is adapted from the recipe on the back of Trader Joe's Isreali CousCous box. I've made it with corn and sweet potatoes- just about any veggie combo will do. Try using some curry powder for an interesting twist, or substitute dried cranberries for the raisins.

2 T. oil
8 oz. Israeli couscous (large grain, or "pearl" couscous)
1 small yellow onion, sliced

2 cloves garlic, minced

1 carrot, thinly sliced into rounds

1 zuccini, quartered

1/2 cup pine nuts

1/4 cup golden raisins

2 t. fresh lemon juice

1 veggie boullion cube in 1-3/4 cups boiling water

1 fresh or dried sage leaf

1 fresh or dried bay leaf

tumeric, cinnamon, salt, pepper

1. Rub the zuccini with olive oil, sea salt, and any spices you'd like on there. Grill or broil until the zuccini begins to char in spots. When cool enough, slice into bite-sized pieces.

2. Heat a dash of oil in a small pan and add pinenuts, swirling until slightly browned.

3. Put about 2 T. oil in a saucepan and sautee the onion until it begins to soften and brown, about 4 minutes. Add the garlic and sautee a minute more. Add the carrots, bay leaf, and couscous and give everything a few swirls with a spoon until the couscous begins to turn toasty.

4. Add the veggie broth, lemon juice, about 4 dashes of tumeric, 2 dashes cinnamon, and a dash of salt (optional). Bring to a boil, then turn down heat and simmer until all the water is absorbed. This takes just a few minutes. Stir in pinenuts and raisins.

5. Spoon onto a plate and top with zuccini, crumbled sage, and fresh black pepper.