Middle Eastern Couscous - Recipe 14

MIDDLE EASTERN COUSCOUS

You'll need one large serving bowl for this dish.

Buy 2 cups of Mideast Couscous...found in Whole Foods markets, or other mideast markets). Boil as you would (small shells) pasta, since the couscous is small it will only need 3-5 minutes, depending on your preference, al dente vs. mushy. I'm making the couscous Friday for Shabbat dinner, with chicken, challah, grilled asparagus and salad. You're all invited! : ) Keep in mind...none of the ingredients are cooked, except the couscous of course, but please experiment...especially if you like your garlic cooked, as I do, so i'll probably crush it and toss it with some olive oil in a pan before adding it to the couscous. I'll be cooking for 4 so I imagine I'll make about 2 - 21/2 cups of cous cous, 1-2 mangos, 1/2 to 1 red onion. Everything else you can play with the quantities, for example, toasted pine nuts might be lovely in this recipe as well.
Allow the couscous to cool completely before adding all of the ingredients, esp.the herbs,as they may wilt and not look so pretty if warm.

Recipe and Ingredients:

Chop a red onion
fresh garlic
olive oil
sage, garlic, mint
Mango
1 bag of "Craisins" (these are dried sweetened cranberries)
lots of baby spinach
tomato
pistachios (these add such a yummy, crunchy, salty taste!)