Title: Summer couscous salad
 Categories: Salads, Vegetarian
      Yield: 2 Servings
 
  1 1/2 c  Water, divided
      1 c  Onion, sliced
    1/2 c  Couscous*
      1 c  Carrots, sliced
      1 c  Zucchini, cut 1-inch dice
      2 md Garlic cloves, crushed
    1/2 c  Raisins
 15 1/2 oz Chickpeas, drained canned
    1/3 c  Orange juice
      1 tb Olive oil
    1/8 ts Cayenne pepper
    1/2 ts Cinnamon, ground
      2 c  Tomatoes, cut 2 inch cubes
    1/4 c  Mint, fresh coarse chopped
    1/2 sm Romaine lettuce head,
           -washed and drained
           Black pepper, fresh ground
           Salt, to taste
      2 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.