This recipe is prepared with the Cooks Essentials® Premier 18/10 Stainless Steel 10-piece Cookware Set (K19781).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
2 Tbsp olive oil
1 red onion, thinly sliced
1 medium red pepper, diced
1 tsp ground cumin
1/2 tsp ground ginger
1/4 tsp ground curry powder
1/4 tsp ground coriander
1/4 tsp ground allspice
1/4 tsp ground cinnamon
1 tsp kosher salt
1/4 cup golden raisins
1/4 cup dried apricots, quartered
1 (14.5 oz) can chick peas, drained and rinsed
1-1/2 cups vegetable broth
1/2 cup orange juice
1-1/2 cups couscous
1/2 cup sliced almonds, toasted
In a large pot, heat the olive oil over medium heat. Add the onions and peppers and sauté until softened.
Stir in the cumin, ginger, curry powder, coriander, allspice, cinnamon, and salt and sauté for another minute or two.
Add the raisins, apricots, chick peas, vegetable broth, and orange juice. Bring the mixture to a boil, stir in the couscous, cover, and remove the pan from the heat. Let stand for 5 minutes. Fluff with a fork and fold in the toasted almonds.
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