Spiced couscous

May 21, 2008

Serves 6

3 tablespoons olive oil 1 small red onion, cut into 1/4-inch rounds 1 red bell pepper, cored, seeded, and cut in 4 pieces Salt and black pepper, to taste 2 teaspoons ground cumin 1/2 teaspoon ground cinnamon 1 1/2 cups low-sodium chicken stock 1 1/2 cups couscous 1/4 cup chopped fresh mint 1. Up to 4 hours ahead, prepare a medium-hot fire: Heat all the burners on a gas grill to medium-high; light a medium charcoal fire. In a bowl, sprinkle 1 1/2 tablespoons of the olive oil over the onion and bell pepper. Add a generous sprinkle of salt and pepper.

2. Grill the vegetables for 4 minutes or until they have good grill marks. Turn and cook the vegetables for 6 to 8 minutes or until they are brown and tender. If the onions need a little longer, move them to a cooler zone to finish cooking. Leave to cool. Chop the onions and pepper.

3. In a saucepan off the heat, combine the onions, pepper, cumin, and cinnamon. Add the stock and remaining 1 1/2 tablespoons oil. Bring to a boil. Stir in the couscous and cover the pan. Remove from the heat and let the mixture sit for 5 minutes so the couscous absorbs the liquid.

4. Add the mint and fluff with a fork. Tony Rosenfeld