Sicilian couscous

    serves 4

    Couscous and raisins are common ingredients in Sicilian cooking. They combine well here with spinach, pine nuts, and a touch of orange, another popular Sicilian ingredient.
    2 tablespoons extra-virgin olive oil

    2 scallions, minced

    3 cups firmly packed fresh baby spinach,


    ¼ teaspoon red pepper flakes

    2 cups vegetable broth (page 15)

    1½ cups quick-cooking couscous

    ¼ cup golden raisins

    1 teaspoon grated orange zest


    2 tablespoons chopped fresh parsley

    2 tablespoons toasted pine nuts

    (page 21)

    Heat the oil in a large skillet over medium heat. Add the scallions and spinach and cook to soften the scallions and wilt the spinach, 2 to 3 minutes. Stir in the red pepper flakes, then add the broth and bring to a boil. Stir in the couscous and remove from the heat. Stir in the raisins and orange zest, and season to taste with salt. Cover, and let stand for 5 minutes. To serve, sprinkle with the parsley and pine nuts and toss gently to combine.