INGREDIENTS

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  

DIRECTIONS

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.