This is an adaptation of a recipe I found at the vegetarian cooking website, Grateful Grazer. It has a very authentic middle-eastern flavor. In my version I decreased the amount of coriander (I found the coriander a little soapy tasting) and increased the amount of raisins because I like how the sweetness of the raisins balance out the spices.
1 1/2 cups vegetable broth
1 can garbanzo beans (drained)
1 tsp coriander
1 Tbsp za'atar (a Mediterranean spice mixture. I found it on Amazon)
1/2 cup (or more) baby spinach
1/4 cup fresh basil (chopped)
1 Tbsp olive oil
1/4 cup raisins
1 Tbsp lemon juice
Combine couscous and broth in a sauce pan, cover and bring to a boil. Once boiling, uncover, reduce heat to low and simmer for 10 minutes, or until the couscous is tender and the water absorbed (add more water if needed to make sure it doesn't scorch before it is tender).
Remove the saucepan from the heat and stir in the garbanzo beans, spices, raisins, oil, and lemon juice. Toss to blend, and serve.
