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Juice from ½ lime

PREHEAT A large heavy-bottomed skillet over medium-low heat. Place the garlic and oil in the pan and sauté for 1 minute. Add the couscous, raise the heat to medium, and stir pretty constantly for 4 or 5 minutes; the couscous should start to toast.

Add the water, cinnamon stick, cumin, cardamom, pepper, salt, and lime zest. Raise the heat and bring to a boil. Once the mixture is boiling, lower the heat again to as low as possible and cover. (We know, lot’s of raising and lowering the heat but that’s cooking for you.) In about 10 minutes, most of the water should have been absorbed. Add 2 tablespoons of the mint, and the apricots, pistachios, and lime juice. Stir, cover again, and cook for 5 more minutes. At this point, the water should be thoroughly absorbed.

Remove the cinnamon stick, fluff the couscous with a fork, garnish with the remaining mint, and serve.

TOMATO COUSCOUS WITH CAPERS

SERVES 4 TO 6

TIME: 25 MINUTES

With just a few more ingredients, regular old couscous transforms into a pretty pilaf that goes perfectly with any French, Spanish, or Italian main dish. Try it alongside Rustic White Beans (page 120) or any kind of savory protein dish. After all of the ingredients measured and prepped, this side dish can be put together in less than 15 minutes.

1 (28-ounce) can diced tomatoes

1½ cups uncooked whole wheat or regular couscous

2 tablespoons olive oil

½ teaspoon salt

1 teaspoon oregano

¼ teaspoon ground cloves (optional)

Generous pinch of ground cayenne

2 tablespoons small capers, drained of brine (if using large capers, chop coarsely)

IN A medium-size bowl, strain the juice from the diced tomatoes to measure 1½ cups of juice, squeezing the diced tomatoes as much as possible to remove their excess liquid. Discard any remaining juice; if not enough juice is available to total 1½ cups, add either vegetable broth or water. Gently crush any large chunks of diced tomatoes and set aside.

Combine the juice, olive oil, and oregano in a medium-size saucepan. Cover and heat to medium-high, to bring to a boil. Stir continuously as you pour in the couscous in a steady stream. Quickly stir in the salt, cayenne, and cloves. Stir to combine, turn off heat, cover the pan, and allow it to sit for 5 minutes, or until the liquid is completely absorbed. Fold in the reserved diced tomatoes and capers, cover again, and allow to sit for 2 to 3 minutes to warm the tomatoes.

MEXICAN MILLET

SERVES 4

TIME: 45 MINUTES

You might be tempted to call this recipe “Meximillet” or “Mexican Mullet,” but after one taste we’ll think you’ll pronounce this “que yum”! It’s a twist on the classic Mexican/Spanish side known as (surprise!) “Spanish Rice”, made instead with millet, which is soft and crunchy at the same time. Serve alongside any Mexican, Tex-Mex, or Latino-themed meal, or break all the rules and eat it for breakfast.

2 tablespoons peanut or vegetable oil

1 clove garlic, minced

1 cup millet

1 small yellow onion, diced finely

1 jalapeño, seeded and minced

2 cups vegetable broth

3 tablespoons tomato paste

½ teaspoon salt, or to taste

¼ teaspoon ground cumin

⅓ cup finely diced tomato (about 1 medium-size, firm, ripe tomato, seeded), plus extra for garnish

2 tablespoons finely chopped cilantro

Freshly squeezed lime juice, for garnish

HEAT THE peanut oil and garlic in a medium-size, heavy-bottomed saucepan over medium heat. When the garlic begins to sizzle, add the onion and jalapeño, and fry, stirring occasionally, until the onion is soft and slightly golden, 6 to 8 minutes. Add the millet, stir to coat, and sauté for 4 to 6 minutes, until the millet is lightly golden. Pour in the vegetable broth and add the tomato paste, salt, cumin, and diced fresh tomato.

Bring the mixture to a boil, stir once, and cover. Lower the heat to low and cook for 25 to 30 minutes, until all liquid is absorbed.

Remove from the heat and allow to sit, covered, for 10 minutes, then sprinkle with chopped cilantro and fluff the millet with fork. Garnish each serving with a little