Green Couscous
Serves 4-6
From The Cook’s Garden: Simple Seasonal Recipes Inspired by the Garden by Sheridan Rogers (Viking Penguin 1992)

This is simple to make and can be eaten hot, at room temperature, or cold. Have all the vegetables chopped and ready because you will need to work quickly once the oil is hot—total cooking time is 5-10 minutes.

1 cup/6.5 ounces Pre-Cooked or Instant Couscous
2 tbsp. Seedless or Golden Raisins
1 cup Boiling Water
1/2 cup Cooking Oil
2/3 cup/2.5 ounces Pinenuts (Pignolias)
2 Garlic Cloves, crushed or finely minced
1 tsp. Ground Cumin
1 tsp. Ground Coriander Seed (not leaves)
1 bunch Green Onions (Scallions, or Spring Onions), sliced on the diagonal
2 Large Zucchini, sliced
1 Sweet Green Pepper (Bell Pepper), cut into 1-inch cubes
1 Red Chili Pepper, dried or fresh, crushed or finely chopped (remove seeds to decrease heat)
Sea Salt
Freshly Ground Black Pepper

Put the couscous and seedless raisins in a bowl and pour the boiling water over them. Leave to soak for a few minutes—until all the water is absorbed.

Heat the oil in a wok or large frying pan. When it is hot, add the pinenuts. Stir constantly until golden, then add the garlic and spices. Keep stirring for another 30 seconds (don’t let them burn), then throw in the green onions. Stir well, then add the zucchini, sweet pepper and chili.

Cook, stirring constantly, for 1-2 minutes. Stir in the couscous mixture, tossing to fluff up the grains. Stir to combine for another 2-3 minutes. Season to taste with salt and pepper. Serve immediately.

Note: Partially or completely substitute walnuts, pecans, almonds, or pistachio nuts, slivered or coarsely chopped, for the pine nuts.