couscous w/moroccan spices for you

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COUSCOUS WITH MOROCCAN SPICES for the sauce:1 Tbs. olive oil1/2 large onion, chopped (1 cup)6 cloves garlic, finely chopped1 tsp. cumin seeds, lightly toasted and ground1 tsp. ground turmeric1/2 tsp. cinnamon1/2 tsp. ground coriander1/4 tsp. cayenne or red pepper flakes1/2 tsp. sweet paprika2 cups light vegetable broth3 small red tomatoes, peeled and puréed1/3 cup dried currants1-2 Tbs. fresh lime or lemon juice for the couscous:2 cups vegetable broth1 1/2 cups water1/2 tsp. salt1 Tbs. butter2 cups couscous Heat the olive oil in a non-stick pan and cook the chopped onion and garlic in it until the onion is soft and translucent. Stir in the ground, toasted cumin, turmeric, cinnamon, coriander, cayenne and paprika. Continue stirring over medium heat for 2-3 minutes, then add the vegetable broth, tomato purée

and currants. Simmer the sauce for 10 minutes. Remove the sauce from the heat and stir in fresh-squeezed lemon or lime juice to your taste. If you are not planning to use the sauce immediately and want to reheat it before serving, wait to add the citrus juice at the last minute. To cook the couscous, heat the broth, water, butter and salt together in a medium skillet until the liquid boils. Reduce to a simmer, add the couscous, cover the skillet tightly and leave it on lowest heat for 5 minutes. Then remove the pan from the heat and leave it covered for another couple minutes before fluffing the couscous with a fork. Serve the couscous with roasted vegetables and pass the spicy sauce separately to spoon over it. Serves 8-10. Suzi What is a weed? A plant whose virtues have not yet been discovered. health/ http://suziesgoats.wholefoodfarmacy.com/ http://360./suziesgoats

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