2 tablespoons olive oil

1/2 onion, chopped

Moroccan-Inspired Couscous served with Bryant Terry’s Chermoula Tempeh Bites.

2 cloves garlic, minced

¼ cup golden Raisins

Cardomom seeds from about 2 pods (crushed by pilon or spice grinder)

a shake or two each of
ground ginger, clove, cumin, cayenne pepper, coriander, cinnamon
salt (about 1/8 teaspoon)

vegetable broth (2 cups)

¼ cup orange juice

10 oz couscous

1 tablespoon chopped fresh flat-leaf parsley



Heat the olive oil in a saucepan. Add onion and cook until translucent. Then add the garlic and all of the spices. Stir for 1-2 minutes, then add the vegetable broth and orange juice. Bring to a boil, then add the couscous. Cover immediately and remove from heat. After about five minutes fluff with a fork and add the parsley.