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
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.