Part 48 (1/2)

teaspoon ground cardamom

Several pinches of freshly ground black pepper

teaspoon salt

Zest from 1 lime

cup chopped fresh mint

cup chopped dried apricots, chopped to the size of raisins

cup sh.e.l.led pistachios

Juice from lime

PREHEAT A large heavy-bottomed skillet over medium-low heat. Place the garlic and oil in the pan and saute for 1 minute. Add the couscous, raise the heat to medium, and stir pretty constantly for 4 or 5 minutes; the couscous should start to toast.

Add the water, cinnamon stick, c.u.min, cardamom, pepper, salt, and lime zest. Raise the heat and bring to a boil. Once the mixture is boiling, lower the heat again to as low as possible and cover. (We know, lot's of raising and lowering the heat but that's cooking for you.) In about 10 minutes, most of the water should have been absorbed. Add 2 tablespoons of the mint, and the apricots, pistachios, and lime juice. Stir, cover again, and cook for 5 more minutes. At this point, the water should be thoroughly absorbed.

Remove the cinnamon stick, fluff the couscous with a fork, garnish with the remaining mint, and serve.

TOMATO COUSCOUS WITH CAPERS.

SERVES 4 TO 6.

TIME: 25 MINUTES.

With just a few more ingredients, regular old couscous transforms into a pretty pilaf that goes perfectly with any French, Spanish, or Italian main dish. Try it alongside Rustic White Beans (page 120) or any kind of savory protein dish. After all of the ingredients measured and prepped, this side dish can be put together in less than 15 minutes.

1 (28-ounce) can diced tomatoes

1 cups uncooked whole wheat or regular couscous

2 tablespoons olive oil

teaspoon salt

1 teaspoon oregano