1 tb Oil

1 c Coarsely chopped pecans

1 Onion; chopped

2 c Orange juice

3 Cinnamon sticks

5 Cloves, whole

1 pn Turmeric

1 pn Ground red pepper

1/4 ts Salt

2 c Couscous

1/2 c Raisins (more if desired)

Heat oil in a large skillet and cook pecans until lightly toasted. Add onions and cook until soft. Add orange juice, cinnamon sticks, cloves, turmeric, red pepper and salt and bring to a boil. Quickly stir in couscous and raisins, then cover and turn off heat. Let stand 5 minutes, or until liquid is absorbed completely. Fluff with a fork before serving. Copyright 1994 Karen Mintzias May be freely copied and distributed without changes.