2 tablespoons: diced red onion, summer squash and carrots
1 plum tomato, peeled and seeded, and diced (retain juices)
1/2 teaspoon coarse sea salt
1/4 teaspoon powdered cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground turmeric
1/8 teaspoon freshly ground pepper
1/4 cup currants (optional)
1 cup couscous
1-1/2 cups water
Saute the diced vegetables in a thin layer of olive oil over low heat for 10 minutes until they begin to brown. Stir in the salt, spices and diced tomato pieces.
Add the couscous and raisins and stir to coat the grains with fat and juices. Pour in the water and retained tomato juice. Bring liquid to a simmer, cover and let sit for 10 minutes.
Serve as a bed for grilled meat, poultry or fish