-
1
In a 1-cup glass measure, combine the coriander and cumin.
-
2
Microwave on high for 1 minute.
-
3
Let cool, then grind the spices with a mortar and pestle or a spice mill.
-
4
Spread the pine nuts on a plate.
-
5
Microwave on high for 2 to 3 minutes, or until just golden and aromatic.
-
6
In a 2 1/2-quart casserole, combine the onions, garlic, and 1 teaspoon of the oil.
-
7
Microwave on high for 2 minutes, or until the onions are crisp-tender.
-
8
Add the fennel and the remaining 1 teaspoon oil.
-
9
Microwave on high for 3 minutes, or until the fennel is crisp-tender.
-
10
Add the peppers.
-
11
Microwave on high for 2 minutes, or until the peppers are crisp-tender.
-
12
Meanwhile, in a 2-quart saucepan over medium heat, bring the stock and margarine or butter to a boil.
-
13
Stir in the couscous.
-
14
Cover the pan, remove it from the heat, and let stand for 5 minutes.
-
15
Add the chick-peas and raisins to the casserole.
-
16
Microwave on high for 3 minutes, or until heated through.
-
17
Fluff the couscous with a fork.
-
18
Place in a large serving bowl.
-
19
Sprinkle with the spices and pine nuts.
-
20
Add the vegetables and toss to combine.
