An Israeli Couscous

Here is a delicious, sweet and spicy middle eastern side dish that goes wonderfully with grilled meats.

1 large carrot, finely diced

1/2 red pepper, diced

12 oz Israeli couscous

1 stick cinnamon (or about 1/4 tsp ground, to taste)

1/4 cup golden raisins

1-1/2 cups chicken broth (or water)

1 green onion, sliced

1 yellow summer squash, diced

Sauté the carrot and pepper in a medium pot for about 5 minutes.

Add the couscous and toast for another 5 minutes, stirring regularly.

Add the cinnamon and raisins and mix well.

Add the broth and onions and bring to a gentle boil.

Season with a pinch of salt and black pepper. Stir and reduce heat to a simmer. Cover and cook about 10 minutes, or until all the water has evaporated.

In the meantime, sauce the squash in a non-stick skillet in a dash of olive oil, until slightly browned but still crisp-tender. Stir in the couscous mixture and heat through.

Serves 4.

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