2 Tbsp. Olive Oil
2 tsp. Garlic , minced
2 cups Sweet Onions , julienne
.5 cup Golden Sultana Raisins
1.5 tsp. Salt
3 cups Water
3 cups Tri Color Couscous
2 Oranges , segmented
1 cup Pomegranate Seeds
2 Tbsp. Fresh Mint , chopped
2 Tbsp. Fresh Cilantro , chopped
.5 tsp. Cinnamon
1.) Place olive oil in stock pot over medium heat. Sauté onions and garlic until softened.
2.) Add salt, raisins and water and bring to a boil.
3.) Pour in couscous and whisk constantly to avoid lumps. Cover and remove from heat.
4.) Let couscous sit for five minutes; remove lid and break up any lumps.
5.) Add in orange segments, pomegranate seeds and cinnamon.
6.) Serve warm or cold.