| COUSCOUS WITH SPICES |
| 1 small onion, minced |
| 1 carrot, shredded |
| 1 stalk celery, finely chopped |
| 1 1/4 cups hot water or chicken stock |
| 1 cup quick-cooking couscous |
| 1 tbsp chopped flat-leaf parsley |
| 1 tbsp chopped fresh thyme or 1/2 tsp dried |
| 2 to 3 tsp ground cumin |
| 2 to 3 tsp cinnamon |
| 1/2 tsp grated nutmeg |
| Pinch ground cloves |
| Salt and freshly ground black pepper |
| Toasted pine nuts, optional |
| Heat oil in saucepan. Stir in onion, carrot and celery. Cook until just tender, about 5 minutes. |
| Stir in couscous, pour in water and cover. |
| Let rest 5 minutes then add herbs and spices. Season with salt and pepper. |
| Fluff with fork and sprinkle with pine nuts. Makes 4 servings. |
