1 tb Oil 1 c Coarsely chopped pecans 1 Onion; chopped 2 c Orange juice 3 Cinnamon sticks 5 Cloves, whole 1 pn Turmeric 1 pn Ground red pepper 1/4 ts Salt 2 c Couscous 1/2 c Raisins (more if desired) Heat oil in a large skillet and cook pecans until lightly toasted. Add onions and cook until soft. Add orange juice, cinnamon sticks, cloves, turmeric, red pepper and salt and bring to a boil. Quickly stir in couscous and raisins, then cover and turn off heat. Let stand 5 minutes, or until liquid is absorbed completely. Fluff with a fork before serving. Copyright 1994 Karen Mintzias May be freely copied and distributed without changes.