1 tb Oil

      1 c  Coarsely chopped pecans

      1    Onion; chopped

      2 c  Orange juice

      3    Cinnamon sticks

      5    Cloves, whole

      1 pn Turmeric

      1 pn Ground red pepper

    1/4 ts Salt

      2 c  Couscous

    1/2 c  Raisins (more if desired)

  Heat oil in a large skillet and cook pecans until lightly toasted.
  Add onions and cook until soft.  Add orange juice, cinnamon sticks,
  cloves, turmeric, red pepper and salt and bring to a boil.  Quickly
  stir in couscous and raisins, then cover and turn off heat.  Let
  stand 5 minutes, or until liquid is absorbed completely.  Fluff with
  a fork before serving.
  Copyright 1994 Karen Mintzias
  May be freely copied and distributed without changes.