cous cous with chickpeas and almonds and raisins

i have been meaning to make israeli cous cous, because my friend made it for me and it is so tasty.

from the new joy

Heat in a large skillet over medium heat:
3 tablespoons olive oil

1 cup sliced blanched almonds

Cook, stirring, just until lightly golden, 2 to 3 minutes.
3 cloves garlic, finely chopped

Cook stirring for about 1 minute. Stir in:
1 teaspoon sweet or hot paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 to 1 teaspoon hot red pepper sauce

Cook until heated through, about 1 minute more. Stir in:
2 1/2 cups vegetable stock
2 cups cooked chickpeas
1 cup chopped raisins or whole dried currants

Bring to a boil and stir in:
1 1/4 cup couscous

Cover, remove from the heat, and let stand for 5 minutes, fluff the courscous with a fork. Season with salt and pepper and garnish with cilantro.


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