Ingredients

Couscous:
1-1/2 C. dry couscous
1-1/2 C. boiling water
1 C. carrots
1 large bell pepper, green, red, yellow or in combination
1 C. green beans, cut into 1-inch pieces
1/3 C. red onions, sliced
1/3 C. currants, or raisins
2 Tbsp. almonds, toasted and chopped
Marinade:
1/4 C. canola oil
1/2 C. orange juice
1/4 tsp. cinnamon
3 Tbsp. lemon juice
1/2 C. fresh parsley, chopped
1 Tbsp. fresh dill, mixed

Cooking Instructions

Place the couscous in a large bowl; stir in the boiling water. Cover and let sit for 10 to 15 minutes, stirring once or twice with a fork to fluff. Steam the carrots, pepper, and green beans until just tender. The time varies with the vegetable. Pepper takes about 1 to 2 minutes; green beans take about 2 minutes; carrots take about 4 minutes. Add to the couscous. Gently stir in the red onion, currants, and almonds. Whisk all the ingredients for the marinade together. Add to the couscous mixture, and allow final mixture to chill for 2 hours in a covered bowl in the refrigerator, or until cool throughout. Do not allow the couscous to sit any longer, as it will become mushy.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: