Pilaf Couscous

Directions

1. 1
   In a 1-cup glass measure, combine the coriander and cumin.
2. 2
   Microwave on high for 1 minute.
3. 3
   Let cool, then grind the spices with a mortar and pestle or a spice mill.
4. 4
   Spread the pine nuts on a plate.
5. 5
   Microwave on high for 2 to 3 minutes, or until just golden and aromatic.
6. 6
   In a 2 1/2-quart casserole, combine the onions, garlic, and 1 teaspoon of the oil.
7. 7
   Microwave on high for 2 minutes, or until the onions are crisp-tender.
8. 8
   Add the fennel and the remaining 1 teaspoon oil.
9. 9
   Microwave on high for 3 minutes, or until the fennel is crisp-tender.
10. 10
    Add the peppers.
11. 11
    Microwave on high for 2 minutes, or until the peppers are crisp-tender.
12. 12
    Meanwhile, in a 2-quart saucepan over medium heat, bring the stock and margarine or butter to a boil.
13. 13
    Stir in the couscous.
14. 14
    Cover the pan, remove it from the heat, and let stand for 5 minutes.
15. 15
    Add the chick-peas and raisins to the casserole.
16. 16
    Microwave on high for 3 minutes, or until heated through.
17. 17
    Fluff the couscous with a fork.
18. 18
    Place in a large serving bowl.
19. 19
    Sprinkle with the spices and pine nuts.
20. 20
    Add the vegetables and toss to combine.