Curried Israeli Couscous

Israeli couscous can be hard to find (many natural food stores carry it in bulk) but it is super tasty and a neat distraction from the "usual" fare. My favorite local grocery sells it at $3.74 per pound, and a pound is about four cups. Four cups of the dry stuff will net you a couple of huge pots of the cooked stuff! So it's definitely worth the money.
I adapted this recipe from one I found at Gourmet Sleuth. I was skeptical when I read the ingredient list (raisins?!), but I have to admit that the dish turned out really nicely. It made a great soul-warming lunch on what has turned out to be a super wet, cold and rainy day here in Texas.
Give it a try!

2 cups Israeli couscous (I've included links at the bottom if you can't find it locally)
5 cups vegetable broth, divided
2 tablespoons olive oil
1/2 white or yellow onion, chopped (about half a cup)
1 green bell pepper, diced
1/2 cup raisins
1 clove fresh garlic, minced
1 tablespoon curry powder
1/3 cup dried or fresh cilantro
salt and pepper, to taste
8-10 cherry tomatoes, cut in half  (or more, to taste)
1/4 cup chopped walnuts

• In a large saucepan, heat 4 cups vegetable broth and couscous to boiling. Reduce heat to low, cover and simmer for 10 minutes.
• Remove from heat, fluff couscous with a fork, cover and put aside.
• In a skillet or saute pan, heat olive oil. Add onion, garlic, pepper and raisins. Saute for five minutes.
• Add 1 cup vegetable broth, curry, cilantro, salt and pepper. Cover and simmer on medium-low heat for five minutes or until heated through.
• To dress the dish, first fill the bottom of your bowl with couscous. Next, ladle some vegetable mixture and broth over the top. Top it off with tomato halves and walnuts.
• It's unbelievably delicious and filling! It's the perfect dish for a drizzly winter afternoon.

Osem Israeli Couscous, 24.1 Ounce Containers (Pack of 4)

Israeli Couscous, in Plastic Jar (21.16oz)

RiceSelect Couscous Variety Pack, 4-Container Set