4 tablespoons butter or margarine
1 medium onion, chopped
2 1/2 cups diced carrots, raw or briefly par-cooked
4 cloves garlic, minced
1 tablespoon crushed fennel seed
1 teaspoon crushed cumin seed
3 cups whole wheat or semolina couscous
4 cups vegetable broth
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 cup olive oil
1/3 cup balsamic or cider vinegar
1 cup raisins
1 cup slivered almonds, toasted
salt and pepper to taste
Melt butter or margarine in Dutch oven and saute onion, carrots, garlic, fennel and cumin for about five minutes. Add couscous and stir frequently for another few minutes; add broth, ginger and cinnamon and let mixture come to a full boil. Turn off heat, cover and let sit for about five minutes.
Meanwhile, blend olive oil and vinegar. Add dressing after fluffing couscous with fork; mix in raisins and almonds; finish seasoning with salt and pepper.
Chill several hours or overnight.
Allow to stand at room temperature a few minutes before serving.
Yield: 16 servings