Israeli Couscous

This was the first middle eastern dish I ever made. It was when I began studying Judaism and when I was first discovering Islam and learning about the cultures in the middle east. For this recipe, make sure you get the Israeli-style toasted couscous. The little balls are bigger and more puffed and than the tiny traditional couscous and it looks more like tapioca.

1 lb dry Israeli-style couscous
1 large onion, chopped
1 tbsp olive oil
2 cups chicken broth
1/2 cup raisins and currants
1/2 chopped nuts (walnuts, pecans, slivered almonds)
Chopped fresh parsely for garnish
1 tsp turmeric
1 tsp cinnamon
Salt and pepper to taste

In a sauce pot, saute the onion in the oil until tender. Stir in the couscous and spices and stir until pale golden. cover with the broth and bring to a boil and cook and simmer about 10 minutes or until couscous has absorbed the liquid. Stir in the raisins and nuts. Remove from heat and let stand covered 10 minutes. Fluff with fork and season with salt and pepper.

Recipe from CDKitchen (http://www.cdkitchen.com/recipes/recs/480/Isrealistyle_Couscous52200.shtml)