Cinnamon Lemon Couscous

Ingredients: 1/2 cup vegetable stock or broth 1/2 cup lemon juice 1/4 tsp. salt 1 tsp. Saigon cinnamon 1 tsp. granulated onion powder 1/2 tsp. granulated garlic powder 1 cup couscous 1 cup julienne cut carrots 1/4 cup dried cranberries 1/4 cup chopped nuts (pistachio, cashew and almond combo) 6 dates cross cut into circular pieces

Directions: In a medium saucepan, combine vegetable broth and lemon juice. Stir in salt, cinnamon, onion and garlic powders and bring to a boil. Remove from heat and stir in couscous. Cover and let stand 5 minutes. Sauté carrots in a pan for 5 minutes over a medium-low heat, stirring. Fluff the couscous with a fork and transfer to a large bowl. Add carrots, nuts, dates and dried cranberries and stir together until evenly distributed. Serving Suggestions: Great served with Za’Atar Spiced Meatballs. Use the oils from browning the meat to sauté carrots for even more flavor. Yields: 4 servings Thanks to: Mike and Janet Johnston, Savory Spice Shop Founders

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