1-1/2 cups whole wheat couscous
1/4 cup shelled pistachios
1-1/2 cups vegetable broth (or water)
1 tsp. ground cumin
1/2 tsp. ground coriander
1 tsp. sea salt
1/8 tsp. pepper
1/2 cup chopped fresh mint
2 scallions, white and green parts, finely chopped
2 tbs. lemon juice
2 tbs. orange juice
1 tbs. orange zest
2 tbs. extra virgin olive oil
1/2 cup raisins
Preheat the oven to 325 F.
Spread the pistachios in an even layer on a sheet pan and bake for 7 to 10 minutes, until aromatic and slightly browned. Let cool.
Meanwhile, combine the couscous and boiling broth in a bowl, cover tightly with plastic wrap, and let site for about 5 minutes, until the liquid is absorbed. [or just follow the directions on the box]
Add the cumin, coriander, salt, and pepper and stir and fluff with a fork. Spread the couscous on a sheet pan, rake with a fork, and let cool to room temperature.
Combine the couscous, mint, scallions, lemon juice, orange juice, orange zest, olive oil, raisins, and pistachios and mix well.