Israeli couscous

Israeli couscous is bigger and more fun than your average couscous. You could say they are the beach balls of the couscous world. This is a Turkish inspired dish, or at least we think it is; it's fragrantly spiced and would be perfect to serve with roasted or grilled veggies (pages 28-36)-try using it to complement sweet potatoes, Brussels sprouts, and/or red peppers.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat a large, heavy-bottomed skillet over medium-low heat. Place the vege- table oil and garlic in the pan and sauté for 1 minute. Add the couscous, increase the heat to medium, and cook, stirring pretty constantly, for 4 or 5 minutes; the couscous should start to toast.

Step 2

Add the water and the cinnamon stick, cumin, cardamom, pepper, salt, and lime zest. Increase the heat and bring to a boil. Once the mixture is boiling, lower the heat again to as low as possible and cover. (We know, lots of raising and lower- ing the heat, but that's cooking for you.) In about 10 minutes, most of the water should have been absorbed. Add 2 tablespoons of the mint and all of the apricots, pistachios, and lime juice. Stir, cover again, and cook for 5 more minutes. At this point, the water should be thoroughly absorbed.

Step 3

Remove the cinnamon stick, fluff the couscous with a fork, garnish with the remaining mint, and serve.