MMMMM----- Recipe via Meal-Master (tm) v8.05
  
       Title: SUMMER COUSCOUS SALAD
  Categories: Salads, Vegetarian
       Yield: 2 Servings
  
    1.50 c  Water, divided
    1.00 c  Onion, sliced
    0.50 c  Couscous*
    1.00 c  Carrots, sliced
    1.00 c  Zucchini, cut 1-inch dice
    2.00 md Garlic cloves, crushed
    0.50 c  Raisins
   15.50 oz Chickpeas, drained canned
    0.33 c  Orange juice
    1.00 tb Olive oil
    0.13 ts Cayenne pepper
    0.50 ts Cinnamon, ground
    2.00 c  Tomatoes, cut 2 inch cubes
    0.25 c  Mint, fresh coarse chopped
    0.50 sm Romaine lettuce head,
            -washed and drained
            Black pepper, fresh ground
            Salt, to taste
    2.00 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.
  
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