For every 1 cup of couscous use 1 1/2 cups of water and a pinch of salt
Bring water and a hefty pinch of salt to a boil
1/2 cup of almonds – chopped coarsely
1/2 cup of raisins (I used golden)
1 inch piece of ginger – finely minced
2 garlic cloves – finely minced
1/2 container of Feta cheese (I love Wegman’s Mediterranean Herb feta)
Bring water and salt to a boil. Throw in couscous and cook at a low boil for 10-12 minutes. Strain if needed.
In the meantime, heat the olive oil and sauté garlic and ginger on medium for about 2 minutes. If you need to lower heat, do so, to prevent burning.
Add almonds and toast over low heat for 5 minutes. Throw in raisins and cook another 2 to 3 minutes.
Mix together with the couscous and throw in the feta.
Magilla rating: 9
Pairs wonderfully with Turkey Medallions with Tarragon and Maple/Mustard Glaze