Wonderful both warm and cold an hour later when we finally started eating.
1 can (about 14 ounces) vegetable broth
1 teaspoon ground coriander
1/2 teaspoon ground cardamom
1/2 teaspoon turmeric
1/2 teaspoon hot pepper sauce (tabasco)
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup frozen corn
1/3 cup raisins (or currents)
1 can (15 ounces) chickpeas, rinsed and drained
1 cup frozen green peas
1 cup quick-cooking couscous
2 tablespoons chopped fresh mint or parsley
1. combine vegetable broth, coriander, cardamom, turmeric, pepper sauce, salt and cinnamon in large saucepan; bring to a boil over high heat. Add corn and raisins; reduce heat and simmer 5 minutes.
2. Add chickpeas and green peas; return to a simmer. Simmer, uncovered, 2 minutes.
3. Stir in couscous. Cover; remove from heat. Let stand 5 minutes or until liquid is absorbed. Sprinkle with mint.