Saffron and Raisin Couscous with Fresh Mint Couscous, a form of tiny pasta made from semolina, is common fare in Morocco, Tunisia, and Algeria and popular in France and Spain. It readily absorbs the flavors of herbs, and mind, parsley, and cilantro are frequently paired with it. Here, saffron, grown in Spain and parts of the eastern Mediterranean, is used along with mint to flavor this simple dish. 2 cups water 1/2 teaspoon saffron threads 1 teaspoon extra virgin olive oil 1/2 teaspoon salt 2 cups (10 ounces) couscous 1/4 cup raisins 3 tablespoons chopped fresh mint In a saucepan, bring the water to a boil and add the saffron. Remove from the heat, cover, and let stand for 30 minutes. Return the pan to the heat, bring to a boil, and mix in the olive oil, salt, coucous, and raisins. Remove from the heat, cover, and let stand for 30 minutes. Using a fork and your fingertips, fluff the couscous to separate the grains. Taste and adjust the seasonings. Stir in the mint. Serve warm or at room temperature. Serves 8. From "The Mediterranean Herb Cookbook" by Georgeanne Brennan middle eastern recipe index christina m k al-sudairy buy the book!