Instructions: In heavy saucepan, heat oil over medium heat; cook onion and garlic, stirring, for 2 to 3 minutes or until softened. Add cumin, coriander, and ginger; cook, stirring for 1 minute or until fragrant.

Add saffron to broth. Stir into onion mixture. Bring to boil. Remove from heat. Stir in couscous and currants. Cover and let steam for 5 minutes; fluff with fork. Stir in parsley. Season to taste with salt and pepper.

Transfer to serving dish. Sprinkle with sesame seeds.

This recipe yields 6 servings.

Serving size: 1/6 recipe.

Comments: Couscous, like bulgur, is not a grain. It is a processed product. It is pasta, in tiny grain-like pieces, that is made from semolina (coarsely ground durum wheat) and water. This staple in the cuisine of North Africa is eaten as porridge, as a side dish, and as a dessert, sweetened and mixed with fruit.

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