1 1/2 c Water, divided
1 c Onion, sliced
1/2 c Couscous*
1 c Carrots, sliced
1 c Zucchini, cut 1-inch dice
2 md Garlic cloves, crushed
1/2 c Raisins
15 1/2 oz Chickpeas, drained canned
1/3 c Orange juice
1 tb Olive oil
1/8 ts Cayenne pepper
1/2 ts Cinnamon, ground
2 c Tomatoes, cut 2 inch cubes
1/4 c Mint, fresh coarse chopped
1/2 sm Romaine lettuce head,
-washed and drained Black pepper, fresh ground Salt, to taste 2 md Pita breads
Pour 1/2 cup water int a medium-size non-stick skillet. Add onion and saute over medium heat 10 minutes. Add more water if onion becomes too dry. Bring 3/4 cup water to a boil in a saucepan, remove from heat and add couscous. Cover and let sit 5 minutes. Add carrots to onion and cook 5 minutes. Add zucchini and garlic and cook 5 more minutes. Place couscous in a bowl; and fluff with a fork. Add onion mixture, raisins and chickpeas to couscous and toss well. Mix orange juice, olive oil, cayenne and cinnamon together. Add to couscous and mix well. Add salt and pepper to taste. Toss tomatoes and mint together. To serve, line a serving plater or 2 individual plates with lettuce leaves and spoon salad on top. Sprinkle tomatoes and mint over couscous salad. Place pita in toaster oven for 2 minutes to warm through, or warm in oven a few minutes.