Couscous, a small type of pasta, is made from crushed and steamed durum wheat. North Africans use couscous the same way many cultures use rice. It is popular in Morocco, Algeria, Tunisia and Libya. In fact, each of this countries claim to be the birth place of couscous. In these countries, couscous is usually served with meat, especially chicken, mutton, lamb and vegetables. Beyond these similarities, variations exist as to how couscous is served. Total Time: 18 minutes Prep Time: 10 minutes Cook Time: 8 minutes Yield: 4-6 Level: Easy Ingredients 1/2 tsp ground cloves 1/2 tsp ground cinnamon 1/2 tsp ground allspice 1 tsp DedeMed's Seven Spice 1 tsp ground coriander seeds 1/2 tsp ground ginger 2 cups instant couscous 3 tbs freshly chopped parsley 1/3 cup sliced almonds 1/3 cup pine nuts 1 cup golden raisins 1 cup green peas 1 cup shredded carrots 1 veggie bouillon cube 5 tbs butter 1 1/2 tps salt 3 tbs olive oil Directions In a large pot on medium heat, add olive oil, pine nuts and almonds, stir and let brown for 2-3 minutes. Next, add peas, carrots, raisins, waster and veggie bouillon and cook for 3 minutes or until it comes up to a slight boil. Next add salt, cinnamon, coriander, ginger, cloves, allspice, seven spices, 2 tbs butter and parsley, let cook for 3-5 minutes. Then, stir in the couscous 3 tbs butter and cook for 3 minutes, cover and let sit for 5 minutes, fluff up with a fork, then cover again and let sit for another 5 minutes. Garnish with parsley leaves and serve with a spicy red sauce or yogurt. It also goes great with roast or chicken.