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This recipe comes from the the Bitchin Kitchen web site which is run by Faith Heinauer. This is what she said in describing Bitchin Kitchen:

" I grew up in a household that loved not only food, but also the creative process of cooking and entertaining. My father is a professional chef and my mother was a former pastry chef. After earning my degree in hotel and restaurant management, I joined my father's catering business and started teaching cooking classes. Growing up in the restaurant scene offers a lot of culinary observations; add my knack for experimenting in the kitchen, and you've got my collection of recipes and tricks of the trade. So, if you want to talk food, get a great recipe or hear the latest culinary scoop, you're at the right place!"

"Couscous [KOOS-koos] is coarsely ground granular semolina (a hard, cracked wheat flour used for pasta). The semolina is mixed with salt and water, and then rolled into tiny balls that fluff up when steamed.

Couscous is a North African staple that is also very popular in Sicily and other Mediterranean areas.

This dish is steamed (which happens to be the traditional North African way of preparing), then spiced, and bound to make munchers coo-coo for couscous!"


1 1/2 cups couscous*
1 1/2 cups boiling water
2 Tablespoons olive oil
1 red bell pepper, seeded and thinly sliced
1 yellow bell pepper, seeded and thinly sliced
1 garlic clove, minced
3 green onions, chopped
1/2 cup raisins or currants
1/4 cup roasted almonds
1/4 teaspoon coriander
1/4 teaspoon cumin
1/4 teaspoon curry
1/4 teaspoon cayenne pepper
1/8 teaspoon cinnamon, heaping
1/8 teaspoon sugar

  • Put the couscous in a medium heat-proof bowl. Cover with boiling water. Cover with a lid and let sit for 5 minutes.
  • Meanwhile, heat the olive oil in a medium sauté pan; sauté red peppers, yellow peppers and garlic for 4 minutes. Turn heat off and add coriander, cumin, curry, cayenne pepper, cinnamon and sugar. Stir together.
  • With a fork, stir couscous. When tender, add the pepper mixture, green onions, raisins and almonds. Mix well. Serve at room temperature.

*Found in the rice & grain isle, or packaged in the bulk section.

**Carefully measure the water in a measuring cup after it boils, as some will evaporate into steam – it’s science!

Serves 6