Preheat the oil in a pan and stir fry the onions, bell peppers, and carrots in the oil for about 5 minutes
Stir in the crushed peppers, peas, raisins and cinnamon and season with salt, black pepper Tumeric and cinnamon
Add the broth and bring to a boil
Stir in the couscous cover immediately, turn off the heat off and let it stand for 5 minutes
Fluff with a fork and sprinkle the parsley over it.
Couscous has the ability to absorb flavors and liquids so it’s important to use stock (chicken or vegetable) in place of water in order to get the best flavor out of the couscous.
Because of how delicate couscous can be, I’ll advise that caution be taken in the quantity of water or broth added when cooking in order to achieve the desired texture. I will advise you totally stick to the measurements in this recipe and also use the vegetables sparingly.
Couscous is also very versatile so you don’t have to be limited by my choice of vegetables. Feel free to add whatever vegetable that happens to be lingering in your crisper drawer begging to be used.